Name: Rose Pavlova Cakes
Prep time: 25 min
Cook time: 25 min
Yield: 18
Ingredients: Egg whites, at room temperature - 3; Dried rose petal powder (Optional) - 1 teaspoon; White sugar, or more to taste - ½ cup; Vanilla extract, or to taste - 1 teaspoon; Rose extract, or to taste - ½ teaspoon; Cornstarch - 1 teaspoon; Cream cheese - 1 ½ tablespoons; Heavy whipping cream - 1 cup; White sugar - 2 tablespoons; Dried rose petals (Optional) - 1 tablespoon

Ingredients for - Rose Pavlova Cakes

1. Egg whites, at room temperature 3

2. Dried rose petal powder (Optional) 1 teaspoon

3. White sugar, or more to taste ½ cup

4. Vanilla extract, or to taste 1 teaspoon

5. Rose extract, or to taste ½ teaspoon

6. Cornstarch 1 teaspoon

7. Cream cheese 1 ½ tablespoons

8. Heavy whipping cream 1 cup

9. White sugar 2 tablespoons

10. Dried rose petals (Optional) 1 tablespoon

How to cook deliciously - Rose Pavlova Cakes

1 . Stage

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

2 . Stage

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 . Stage

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

4 . Stage

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 . Stage

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 . Stage

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