Recipes Desserts Cookies Meringue Cookies Rose Pavlova Cakes 5.0 (1) 1 Review 2 Photos 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. Submitted by Mydreamfeathers Updated on January 6, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo Prep Time: 25 mins Cook Time: 1 hr 15 mins Additional Time: 50 mins Total Time: 2 hrs 30 mins Servings: 18 Yield: 18 pavlova cakes Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 18 servings 3 egg whites, at room temperature 1 teaspoon dried rose petal powder (Optional) ½ cup white sugar, or more to taste 1 teaspoon vanilla extract, or to taste ½ teaspoon rose extract, or to taste 1 teaspoon cornstarch 1 ½ tablespoons cream cheese 1 cup heavy whipping cream 2 tablespoons white sugar 1 tablespoon dried rose petals (Optional) Directions 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. Cook's Notes: Substitute 1/4 teaspoon cream of tartar for the cornstarch, if preferred. To make rose petal powder, grind 1 to 2 tablespoons of 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. Editor's Note: This recipe appears as "Strawberry-Rose Pavlova Cakes with Pink Peppercorns" in Allrecipes Magazine and was modified to include strawberry jam and pink peppercorns for a fruity-peppery pop of flavor. I Made It Print Nutrition Facts (per serving) 81 Calories 5g Fat 8g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 18 Calories 81 % Daily Value * Total Fat 5g 7% Saturated Fat 3g 17% Cholesterol 19mg 6% Sodium 18mg 1% Total Carbohydrate 8g 3% Dietary Fiber 0g 0% Total Sugars 7g Protein 1g 2% Vitamin C 0mg 0% Calcium 11mg 1% Potassium 23mg 0% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.