Ingredients
Scale
- For the Pavlova Shells:
- 4 large egg whites, room temperature
- 1 cup granulated sugar
- 1 tsp cornstarch
- 1 tsp white vinegar
- 1 tsp vanilla extract
- Pinch of salt
- For the Caramelized Apple Filling:
- 2 medium apples, peeled and diced
- 2 tbsp unsalted butter
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp lemon juice
- For the Cinnamon Whipped Cream:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- For Garnish (optional):
- Thin apple slices
- Ground cinnamon
- Caramel drizzle
Instructions
- 1. Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper.
- 2. Beat the egg whites with the salt until soft peaks form.
- 3. Gradually add the granulated sugar, beating until stiff, glossy peaks form.
- 4. Fold in the cornstarch, vinegar, and vanilla extract.
- 5. Pipe or spoon the meringue into 8 large hollow domes or nest-shaped shells with enough space for filling.
- 6. Bake for 1 hour, then turn off the oven and allow the pavlovas to cool completely inside with the door slightly open.
- 7. Melt the butter in a skillet over medium heat. Add the apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 8–10 minutes until the apples are tender and caramelized. Cool completely.
- 8. Whip the heavy cream with the powdered sugar, vanilla, and cinnamon until medium peaks form.
- 9. Fill each pavlova shell with a layer of cinnamon whipped cream followed by the cooled caramelized apples.
- 10. Add another small swirl of whipped cream to create a rounded "bomb" appearance.
- 11. Garnish with thin apple slices, a light dusting of cinnamon, and a drizzle of caramel before serving.
Nutrition
- Calories: 255
- Sugar: 31 g
- Fat: 12 g
- Carbohydrates: 35 g
- Protein: 3 g