Salted Caramel Apple Mini Pavlova is an easy fall dessert bursting with warming flavors of the amazing combination of sweet apples and earthy cinnamon. The caramel pavlovas can easily be made in advance, so it's quick to whip up once your guests arrive!
If you're interested in more apple recipes to try this year, I can recommend hot mulled apple cider, apple cider donuts, apple caramel latte macchiato and a simple apple pie cake with caramel.
You can also use apples for savory dishes, like these caramelized onion puffs, or for breakfast with this super easy apple honey brie toast!
Tips for making pavlova meringue
If you've been here for a while, you know I love my pavlova. I have several recipes for pavlova, and you can read more thoroughly on how to make pavlova meringue in the summer berry pavlova recipe.
The things to consider are
- Use old, room temperature egg whites (At least 30 minutes). This makes it easier to fluff!
- Everything needs to be fat free. Clean your bowl, preferably one in metal or glass, and make sure you don’t get any yolk into the egg white – and no touchy with fatty fingers!
- Don’t rush the beating process – the slower you add in the sugar, the better it will incorporate.
- Beat until glossy stiff peaks. This means you can hold your mixer and the meringue will reasonably hold its shape. If you tilt your bowl, the meringue will not slide out.
- Bake in low temperature for a longer period of time. This makes it easier not to brown the meringue.
- Cool the meringue in the oven. Just turn the oven off, crack the door open and let cool completely. About 4 hours, but overnight – or days – is fine too.
- Do not refrigerate finished pavlova, it needs to be stored in a dry place.
Pavlova isn't that had to make, I promise. Once you know all these things, making the meringue batter is actually quite easy.
How to know when pavlovas are finished baking
The hardest part is knowing when the pavlova is done in the oven. What I do is I try to look for any visible wet areas of the pavlova. If there are, let it bake for 5 more minutes. If it starts to brown, I turn the oven off.
I usually bake a full 9-inch pavlova for 90 minutes, and smaller nests and mini pavlovas for about 80 minutes. They do need a lot of time in the oven, and sometimes it's even longer! But start checking mini pavlovas at about 70-75 minutes (but don't open the door!).
More pavlova recipes to try:
- Dancer's Cherry Eggnog Pavlova
- Lemon Curd and Blackberry Pavlova Nests
- The Best Summer Berry Pavlova with Vanilla Pastry Cream
What to do with your leftover egg yolks
The one thing that's a bit annoying with pavlova, is all the leftover egg yolks. When you're making the Summer Berry Pavlova, that's no problem, as you will use the egg yolks in the vanilla pastry cream. You can use the egg yolks in vanilla pastry cream for this lemon ricotta cake or vanilla custard filled crescent rolls as well.
You can also use egg yolks in ravioli with wild mushrooms, eggnog, créme anglaise, lemon curd or homemade mayonnaise!
So really, I take it back that it's annoying. You get a pretty great excuse to make even more fantastic things!
What kind of apples to use
I think all kinds of apples can work here, as long as they're not old, mealy and mushy. My preference is to use 70/30 tart and sweet apples for a nice balance. Granny Smiths are the perfect tart apples, and Fuji or Gala are the perfect sweet ones.
Aroma apples are the best ones to use in Norway. You actually don't need to combine them with any other kind! You can, however, mix them with Discovery or Ambrosia if you want them a little sweeter.
- Granny Smith
- Aroma (perfect mix of sweet and tart!)
- Pink Lady (a mix, although more sweet than tart in my opinion)
- Discovery (also a combination of sweet and tart)
How to Make Salted Caramel Apple Mini Pavlova
The complete recipe is below in a printable recipe card. Here's just to get a gist of it.
Start by making the mini pavlovas. Whip meringue until stiff and glossy.
Shape them into flat mini pavlovas with a piping bag, spoon, knife or whatever you have on hand. Drizzle 1 teaspoon Salted Caramel Sauce on each mini pavlova, and make swirls with a knife. Bake.
If you're ready for more treats with salted caramel, I can recommend these milk chocolate salted caramels, salted caramel chai cake, fluffy caramel marshmallows and salted caramel macarons!
Make the apple topping. Gather your ingredients (1) and slice the apples thinly (2). Melt butter in a large skillet, combine with sugar, cinnamon (or chai spice mix!), salt and water. Carefully fold in the sliced apples (3). Continue to cook over medium heat until the caramel has thickened and the apples are soft but not mushy (4). This will depend on how thin your apple slices are, mine took about 5 minutes.
To assemble the caramel apple mini pavlovas, place 3-4 slices on each mini pavlova and drizzle with more salted caramel sauce.
Leftover apple slices are great over ice cream or oatmeal.
These pavlovas are perfect next to an apple caramel latte macchiato or hot mulled apple cider! Scroll down to find a complete and printable recipe card. Enjoy!
Did you like these caramel apple mini pavlova? Here are more fall desserts I think you'll like:
- Cranberry Sauce Oat Breakfast Muffins
- Healthy Honey Banana Bread
- Cherry Chocolate Cake (Black Forest Cake)
- Apple Cider Donuts
- Peanut Butter Chocolate Chip Cookies
- Chocolate Pear Cake
- Cranberry Coconut Trifle
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