Preheat the oven to 225 degrees and line a baking sheet with parchment paper. If you have a macaron patterned silicon mat place that below the parchment to serve as your piping guide. If you do not, you can draw 26 - 1 3/4" circles on the reverse side of the parchment to use as a piping guide.

Also, prepare the piping bag with a 1/2" star tip.

Measure out separately 3 - 1/4 cups of granulated sugar.

Put the three room-temperature egg whites and 1/8 tsp of salt in the mixer and begin whipping on medium speed for 30 seconds.

Turn the mixer down to low and add in the first 1/4 cup of sugar. Set a timer for two minutes and turn the mixer up to the highest speed. Let the eggs and sugar whip for the whole two minutes!

Once the timer goes off, turn the mixer back down to low and sprinkle in the next 1/4 cup of sugar. Set the timer for two minutes again and whip on high-speed. After the timer goes off again, add in the last 1/4 cup of sugar and repeat the final two-minute high-speed whip! You should now have a beautifully shiny, stiff meringue!

Remove from the mixer stand and scrape off the whisk into a large mixing bowl. Gently scoop all of the meringue into the bowl as well. Add in the tsp of vanilla and sift in a 1/2 cup of powdered sugar over the top of the meringue. Use a large rubber spatula to fold in the powdered sugar and vanilla. The trick is to make sure the powdered sugar is fully absorbed into the meringue without over mixing it, or mixing it too harshly.

Gently scoop the meringue into the piping bag. Pipe a filled-in circle for the bottom of the pavlova and then pipe a ring around the edge of that circle to form the nest shape. Repeat until all the meringue has been used.

Using a spoon, gently push back the edges of the meringue to open up and deepen the center of each pavlova creating a bigger hole for where the Irish cream will go after they're baked! Repeat for the rest.

Place in oven on middle rack and bake for 45-60 minutes. The meringue shells will be slightly off-white and completely dry when they are finished baking. Turn off the oven and allow them to sit with the door closed for 30 mins, then open the door a little and let them sit for another 15 minutes. This will prevent them from cooling too fast and cracking. After this, they can be removed from the oven and finish cooling on a cooling rack.

In your Kitchenaid using the whisk attachment again, add in Bailey's Irish Cream, heavy whipping cream, room temperature butter, and powdered sugar. Start out on low to mix in the powdered sugar, then turn to high and whip for 3-5 minutes. The filling should not be runny, but also not too stiff. Feel free to add in more powdered sugar if needed to reach a good consistency. Scoop the filling into another piping bag with a round tip and fill the center of each cooled pavlova. If you don't have a piping bag a Ziploc with the corner cut open will also work!

To finish, sprinkle with cocoa powder, finely chopped pistachios, and drizzle with chocolate syrup.

These are best if eaten right away! After they are filled they can be kept in the fridge for a couple of days, although the meringue will start to soften.

The meringue shells themselves, unfilled, if stored in an airtight container, will keep up to a month.