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.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 40 mins
• Calories: 81 Calories

Ingredients

• 2 tablespoons white sugar
• 1 cup heavy whipping cream
• 1 teaspoon cornstarch
• ½ cup white sugar, or more to taste
• 3 egg whites, at room temperature
• 1 teaspoon vanilla extract, or to taste
• 1 teaspoon dried rose petal powder (Optional)
• ½ teaspoon rose extract, or to taste
• 1 ½ tablespoons cream cheese
• 1 tablespoon dried rose petals (Optional)

Recipe Instructions

Step 1

Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper.

Step 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.

Step 3

Spoon meringue into a piping bag fitted with a fine round tip. Pipe into 18 individual rounds.

Step 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.

Step 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.

Step 6

Pipe whipped cream over cooled pavlovas. Decorate with dried rose petals.