Orange Blossom Caramel Mini Pavlovas
Makes 13 (3-inch) Pavlovas
  • 7 large egg whites, room temperature
  • 1¾ cups superfine sugar
  • 1 tablespoon cornstarch
  • 1½ teaspoons white vinegar
  • ¼ teaspoon orange extract
  • Orange Blossom Caramel Filling, chilled (recipe follows)
  • Candied Orange Slices (recipe follows)
  • Garnish: orange blossoms
  1. Place oven racks in the center and bottom third of oven, and preheat to 300°.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at medium-low speed until soft peaks form, about 6 minutes. With the mixer running, add superfine sugar in a slow, steady stream (this should take 4 to 5 minutes). Increase speed to medium, and beat until thick and shiny, 12 minutes, stopping halfway through to scrape down sides of bowl. To confirm that superfine sugar has completely dissolved ,rub meringue between two fingers to make sure it is smooth and no granules can be felt.
  3. In a small bowl, whisk together cornstarch, vinegar, and orange extract. Pour into mixer and beat at medium-high speed until incorporated, about 30 seconds.
  4. Using a permanent marker and a 3-inch round cutter, draw 13 circles each approximately 1 inch apart on 2 (16½x12-inch) pieces of parchment paper. Turn parchment over and place on 2 rimmed baking sheets. Spoon meringue into a pastry bag fitted with an open star tip*. In the first circle, pipe meringue into a tight spiral, following the template and working toward the center. Then pipe a border along the outside edge. Repeat with remaining circles.
  5. Place in oven and immediately reduce temperature to 225°. Bake until dry to the touch, about 1 hour. Turn off oven, and let meringues stand in oven with door closed for 8 hours or overnight.
  6. Before serving, place chilled Orange Blossom Caramel Filling into a pastry bag with a ½-inch opening. Pipe filling to the brim of 13 meringue shells. Top with remaining 13 shells, and pipe in remaining filling. Top with Candied Orange Slices, and garnish with orange blossoms, if desired. Serve immediately after filling.
*We used a Wilton 1M decorating tip.
Recipe by Victoria at