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Gina @ The Passionate Pantry

Rosewater Scented Mini Pavlovas

[cap id="attachment_6327" align="aligncenter" width="300"]Here the meringue has been topped with a little creamed yoghurt, berries, raspberry curd and toasted pistachios[/cap]
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 mini pavlova
Ingredients Method Notes

Ingredients
  

ROSEWATER PAVLOVAS

  • 2 to 3 tbls cornflour to dust tray with

  • 130 to 150 g egg whites room temperature (from 4 eggs)
  • 1 tsp cream of tartar

  • 220 g raw caster sugar or plain caster sugar

  • 2 ½ teaspoons cornflour
  • 2 ½ teaspoons rosewater

VANILLA CREAMED YOGHURT (IF USING)

  • 200 g thick Greek yoghurt
  • 2 tbls icing sugar mixture
  • 2 tsp vanilla extract

  • 200 g whipping cream

Method
 

METHOD FOR PAVLOVAS
  1. Ensure bowl and butterfly are clean (see note) and insert butterfly into your TM machine
  2. Heat oven to 110 degrees fan forced, and arrange rack into the middle of the oven
  3. Line a baking sheet with baking paper (use a dab of oil under paper to keep it in place) and sift over generously with the extra cornflour … this will help to create a crust on the base of your mini pavlovas, and also allow them to release easily from the tray
  4. Place eggs whites and cream of tartar into bowl and whip 5 minutes / 37 / speed 3.5 (no MC)
  5. Set blades to 3 minutes / 37 / speed 3 (no MC) and with blades rotating slowly rain in the sugar one tablespoon at a time through the hole in lid … this should take you 3 minutes, leaving 3 minutes for the mix to continue beating in the next step
  6. Lightly stir the mix around the sides to ensure you are catching all the egg white, then replace the lid and continue mixing 3 minutes / 37 / speed 3 (no MC)
  7. Open lid and create a little space around the butterfly, sift in the cornflour, add the rosewater and combine 10 seconds / speed 3
  8. Remove the meringue to a separate bowl to work from so that it is easier to portion the meringue properly
  9. Decide where you are going to place your meringues on your tray (I do 3 at the back, 2 in the middle, then 3 at the front) and place an initial large spoonful into each spot
  10. Once you have done that, go over each spoonful on the tray with a second spoonful, ensuring that you are fairly evenly distributing the meringue onto each mini pavlova
  11. Once all the meringue has been used, use the back of a spoon to neatly shape the meringue so that you don’t have any large jagged edges, and very lightly create a small dip in the top of each meringue
  12. Place tray into oven and bake for 1 hour 30 minutes until the meringue is crisp and is firm to the touch
  13. Switch off oven and leave to cool for at least three hours, but preferably overnight which is what I always do
  14. Next morning remove the meringues from the tray and place into a sealed container until ready to serve
  15. Serve as desired

METHOD FOR VANILLA CREAMED YOGHURT (IF USING)
  1. Place yoghurt into a medium sized bowl, add the icing sugar and vanilla and mix well together until nice and creamy (it should be quite thick)
  2. Beat the cream until firm peaks (I use a hand-held electric beater for this so that I can ensure I don’t overmix the cream)
  3. Add half the cream to the yoghurt mix and fold in with a large spoon, add the last half of the cream and fold in well
  4. Place into the fridge for a couple of hours until ready to serve

Notes

Before making any meringue in the Thermomix, it is important to do a vinegar clean of the bowl and butterfly to ensure there is no fatty residue which will affect your meringue … to do this follow this simple process: add 1 litre water and 30g white vinegar to ™ bowl / heat 10 minutes / Veroma / speed 2. Rinse out bowl in cold water and ensure it is dry before commencing recipe.