Ingredients

• 3 eggs whites , at room temperature
• 1 teaspoon dried rose petal powder , Optional
• 0.5 cups white sugar , or more to taste
• 1 teaspoon vanilla extract , or to taste
• 0.5 teaspoons rose extract , or to taste
• 1 teaspoon cornstarch
• 1.5 tablespoons cream cheese
• 1 cup heavy whipping cream
• 2 tablespoons white sugar
• 1 tablespoon dried rose petals , Optional

Instructions

1. 1 Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine egg whites and rose petal powder in the bowl of a stand mixer; beat until soft peaks form. Start beating in 1/2 cup sugar gradually. Increase speed to high and beat until stiff and glossy peaks form. Mix in vanilla extract and rose extract. Fold cornstarch very gently into the meringue using a spatula.
3. 3 Spoon meringue into a piping bag fitted with a fine round tip. Pipe into 18 individual rounds.
4. 4 Bake in the preheated oven until edges appear dry, 1 hour 15 minutes. Turn off oven and leave pavlovas inside the oven for another 20 to 25 minutes. Remove from oven and let cool completely, about 30 minutes.
5. 5 Beat cream cheese in a bowl for 30 seconds. Add heavy cream and 2 tablespoons sugar; beat until fluffy. Spoon whipped cream into another piping bag.
6. 6 Pipe whipped cream over cooled pavlovas. Decorate with dried rose petals.

Nutrition per serving