Rose Water Pavlova’s
Rose Water Pavlova’sCourse: sweet
These individual rose water pavlova’s are heavenly delights and simple to make. Spoil your partner this Valentines Day.
6 Large eggs whites, at room temperature
1 ½ cup caster sugar
2 tablespoons lemon juice
2 teaspoons Rose Water
1 drop pink colour paste
1 tablespoon corn flour
- Cream Topping
1 cup cream
1 teaspoon rose water
1 tablespoon icing sugar
1 drop light pink coloring
fresh edible flowers and fresh berries
- Pre heat oven to 120C. Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Ensure the bowl is clean, as any fat or spot of egg yolk can prevent egg whites from fluffing up.
- Gradually add the sugar, 1 tablespoon at a time, beating well after each addition, until the meringue is thick and glossy, and the sugar is completely dissolved. Add the lemon juice, rose water, coloring and corn flour and gently fold to combine.
- Spoon the meringue onto the tray 1 heaped tablespoon size. Bake for 1 ½ hours. Turn off the oven, leave the door closed and allow to cool completely. This stops the pavlova cracking.
- Beat the cream until soft peaks form, add the rose water, icing sugar and colouring. Mix well. Spoon the mixture on top of each pavlova and serve with fresh edible flowers and berries.