Shaped into individual portions, Orange Blossom Caramel Mini Pavlovas showcase rich citrus-kissed caramel, candied orange slices, and fresh flowers.
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
- Place oven racks in the center and bottom third of oven, and preheat to 300°.
- 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.
- 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.
- 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.
- 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.
- 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.
Orange Blossom Caramel Filling
Makes approximately 4⅔ cups
- 4 cups caramel baking chips*, chopped
- 1 teaspoon kosher salt
- 1 tablespoon orange blossom water
- ½ cup dark corn syrup
- 2 cups heavy whipping cream
- ¼ cup unsweetened cocoa powder
- In a medium heatproof bowl, place caramel chips, salt, and orange blossom water.
- In a small saucepan, heat corn syrup, cream, and cocoa powder over medium heat almost to a boil, stirring occasionally. Pour over caramel morsels, and let sit for 3 minutes. Whisk until a smooth filling forms.
- Transfer to an airtight container, and refrigerate until set and completely chilled.
*We used Ghirardelli.
Candied Orange Slices
- 2 small (2-inch diameter) navel oranges, cut crosswise into 13 (⅛-inch-thick) slices
- 3 cups granulated sugar, divided
- 2 cups water
- Line a rimmed baking sheet with parchment paper, and set a wire rack over parchment.
- In a medium saucepan, combine orange slices and enough cold water to cover by 1 inch. Bring to a boil over medium-high heat; drain oranges. Repeat process once.
- In a large skillet, bring 2 cups sugar and 2 cups water to a boil over medium heat, stirring until sugar is dissolved. Add orange slices in a single layer and simmer, turning slices once halfway, until white pith is somewhat translucent and tender, 40 to 45 minutes. Reserve syrup for another use.
- Transfer orange slices to prepared rack; let dry overnight.
- Before using, coat slices in remaining 1 cup sugar.
To discover more enticingly romantic recipes, see “Dreamy Pavlovas” in the January/February 2021 issue, available at victoriamag.com.