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Rose Mini Pavlovas

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PREP TIME
25 min
COOKING TIME
75 min
TOTAL TIME
150 min
SERVINGS
18 servings
Dessert Australian
Rose Mini Pavlovas
Ingredients
  • 3 egg whites, at room temperature
  • 1 teaspoon dried rose petal powder
  • 1/2 cup white sugar, or more to taste
  • 1 teaspoon vanilla extract, or to taste
  • 1/2 teaspoon rose extract, or to taste
  • 1 teaspoon cornstarch
  • 1 1/2 tablespoons cream cheese
  • 1 cup heavy whipping cream
  • 2 tablespoons white sugar
  • 1 tablespoon dried rose petals
Instructions
1
Begin by preheating your oven to the optimal temperature of 225 degrees Fahrenheit (110 degrees Celsius). Next, prepare a baking sheet by lining it with parchment paper for easy cleanup.
2
In the bowl of your stand mixer, combine egg whites and rose petal powder. Utilize the mixer's beaters to create soft peaks, gradually adding 1/2 cup of sugar as you go. Increase the mixer's speed to high and continue beating until stiff, glossy peaks form.
3
Mix in vanilla extract and rose extract into the meringue mixture. Using a spatula, gently fold in cornstarch to prevent lumps from forming.
4
Transfer the meringue mixture to a piping bag fitted with a fine round tip. Pipe 18 individual rounds onto your baking sheet.
5
Place the baked meringue in a preheated oven and allow it to dry slightly, about 1 hour and 15 minutes. Turn off the oven and let the pavlovas remain inside for an additional 20 to 25 minutes.
6
Remove the pavlovas from the oven and permit them to cool completely, approximately 30 minutes.
7
In a separate bowl, beat cream cheese using the mixer's beaters for 30 seconds. Gradually add heavy cream and 2 tablespoons of sugar, continuing to beat until the mixture is fluffy.
8
Transfer the whipped cream mixture to another piping bag. Pipe a generous amount of whipped cream over cooled pavlovas.
9
Decorate the pavlovas with dried rose petals for a visually appealing finish.