Rose Pavlova Cakes
Description
Mini rose-flavored pavlovas are filled with whipped cream and decorated with dried rose petals to make these pretty and delicate treats.
Ingredients
•
3 egg whites, at room temperature
•
1 teaspoon dried rose petal powder
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1/2 cup white sugar, or more to taste
•
1 teaspoon vanilla extract, or to taste
•
1/2 teaspoon rose extract, or to taste
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1 teaspoon cornstarch
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1 1/2 tablespoons cream cheese
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1 cup heavy whipping cream
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2 tablespoons white sugar
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1 tablespoon dried rose petals
Directions
1
Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper.
2
Combine egg whites and rose petal powder in the bowl of a stand mixer; beat until soft peaks form. Start beating in 1/2 cup sugar gradually. Increase speed to high and beat until stiff and glossy peaks form. Mix in vanilla extract and rose extract. Fold cornstarch very gently into the meringue using a spatula.
3
Spoon meringue into a piping bag fitted with a fine round tip. Pipe into 18 individual rounds.
4
Bake in the preheated oven until edges appear dry, 1 hour 15 minutes. Turn off oven and leave pavlovas inside the oven for another 20 to 25 minutes. Remove from oven and let cool completely, about 30 minutes.
5
Beat cream cheese in a bowl for 30 seconds. Add heavy cream and 2 tablespoons sugar; beat until fluffy. Spoon whipped cream into another piping bag.
6
Pipe whipped cream over cooled pavlovas. Decorate with dried rose petals.