Rose Pavlova Cakes Tasty Recipes

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Rose Pavlova Cakes

"Try out these rose-flavored pavlova mini cakes for any celebration or holiday. You can store them in an airtight container for several days (without whipping cream) and decorate them whenever you want."

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 (optional)

Instructions :

Prep : 25M	Cook : 18M	Ready in : 2H30M

• Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper.
• 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.
• Spoon meringue into a piping bag fitted with a fine round tip. Pipe into 18 individual rounds.
• 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.
• 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.
• Pipe whipped cream over cooled pavlovas. Decorate with dried rose petals.

Notes :

• Substitute 1/4 teaspoon cream of tartar for the cornstarch, if preferred.
• To make rose petal powder, grind 1 to 2 tablespoons dried rose petals in a grinder. Now you can use this powder in any recipe you want.
• Add food coloring to the whipped cream if desired.

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