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Rosewater Scented Mini Pavlovas

Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Servings: 8 mini pavlova
Author: Gina @ The Passionate Pantry

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

Instructions

METHOD FOR PAVLOVAS

  • Ensure bowl and butterfly are clean (see note) and insert butterfly into your TM machine
  • Heat oven to 110 degrees fan forced, and arrange rack into the middle of the oven
  • 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
  • Place eggs whites and cream of tartar into bowl and whip 5 minutes / 37 / speed 3.5 (no MC)
  • 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
  • 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)
  • Open lid and create a little space around the butterfly, sift in the cornflour, add the rosewater and combine 10 seconds / speed 3
  • Remove the meringue to a separate bowl to work from so that it is easier to portion the meringue properly
  • 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
  • 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
  • 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
  • Place tray into oven and bake for 1 hour 30 minutes until the meringue is crisp and is firm to the touch
  • Switch off oven and leave to cool for at least three hours, but preferably overnight which is what I always do
  • Next morning remove the meringues from the tray and place into a sealed container until ready to serve
  • Serve as desired

METHOD FOR VANILLA CREAMED YOGHURT (IF USING)

  • 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)
  • 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)
  • 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
  • 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.