Description
An easy fall dessert bursting with warming flavors from the sweet caramel apples and earthy cinnamon.
Ingredients
Units
Scale
Caramel Pavlova
- 4 egg whites (120 grams / 4.3 ounces)
- 1 teaspoon white wine vinegar
- 1 cup granulated sugar (200 grams)
- 1 teaspoon cornstarch
- 1/4 cup salted caramel sauce (12 teaspoons)
Caramelized Apples
- 4 tablespoons butter
- 1/2 cup brown sugar (100 grams)
- 2 teaspoons cinnamon
- 1/8 tsp salt
- 2 tablespoons water, or as needed
- 3 apples, thinly sliced (2 tart and 1 sweet apple*)
Instructions
- Read notes first. Pre-heat oven to 400F (200C).**
- Whip egg whites in a stand mixer until frothy. Add in the vinegar.
- Mix sugar with cornstarch. Add 1 tbsp sugarmix at a time into the egg whites, while slowly increasing the speed until medium high. Mix until stiff and glossy merignue, about 10-15 minutes. If you turn the bowl upside down, the meringue will not slide out.
- Form pavlova on parchment lined baking sheet. I like to go for a round and flat shape so the apples stay nicely on top.
- Drizzle 1 tsp salted caramel sauce on each, and make swirls with a spoon or a knife.
- Reduce temperature to 210F (100C)**. Bake on the bottom rack for about 80 minutes or until no visible wet parts. Turn off the oven, crack the door open and cool completely in the oven.
- Melt butter on medium high heat in a large skillet.
- Add in sugar, cinnamon, salt and water, give it a mix until the sugar melts.
- Place the sliced apples in and carefully mix. Continue to cook over medium heat until the caramel has thickened and the apples are soft but not mushy. If it’s too thick, add more water.
- Place 3-4 slices on each pavlova and drizzle with more salted caramel sauce if desired. Serve immediately.
- Leftover apples will be great over ice cream or oatmeal.
Caramel Pavlova
Caramel Apples
Notes
* I prefer to use 2 Granny Smiths and 1 Gala or Fuji apple. However, if Norwegian Aroma apples are in season, I only use them! They are smaller, so you may need to use 1-2 more apples.
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** High initial temperature yields a crispier top, but you need to reduce the temperature immediately after putting the pavlovas in the oven.
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TIPS FOR MAKING MERINGUE:
- Use old, room temperature egg whites (30 minutes ish). 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 in the egg white.
- 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 at a 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.
- Whenever you add liquid to your meringue (like the caramel-y apples), it will start to sog in a short amount of time. Wait with the assembly until right before dessert time!
- Prep Time: 20 minutes
- Additional Time: 4 hours
- Cook Time: 1 hour 20 minutes
- Category: Desserts
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 150
- Sugar: 27
- Sodium: 86
- Fat: 4
- Saturated Fat: 2
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 1
- Protein: 1
- Cholesterol: 10