Cookie Butter Mini Pavlovas with Candied Cashews
Light and crunchy mini pavlovas filled with cookie butter and candied cashews
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 15 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 Large Egg Whites ((150 g /5 oz))
- 1 1/2 Cups Sugar ((300 g/ 10.5 oz))
- 1 tsp Cornstarch
- 1 Cup Heavy Cream
- 2 TBP Powdered Sugar
- 1 tsp Cornstarch
- 1/2 Cup Cookie Butter Spread
- 1/2 Cup Candied Cashews
Instructions
- 1
Preheat your oven to 200F.
- 2
Combine egg whites and sugar in a bowl on top of a saucepan with simmering water.
- 3
Using a hand whisker, mix the egg whites and sugar until the sugar dissolves and the temperature reaches 150 F. (Or when dipping your finger you immediately want to take it out)
- 4
Remove bowl from heat and mix with a standing mixer on high speed.
- 5
Stop the mix after about 2 minutes and add the cornstarch, resume mixing on high speed until the mix has cooled down and is very stiff.
- 6
Place the Meringue in a piping bag with the star tip (I used Wilton M1) and pipe 2.5" - 3" mini baskets.
- 7
Bake the mini Pavlovas for about 2 hours. (for a crunchy meringue inside, bake for 2 1/2 to 3 hours)
- 8
Remove from the oven and allow to cool to room temperature before storing or filling.
- 9
Mix 1/4 cup of heavy cream with the powdered Sugar and Cornstarch and allow to boil.
- 10
Remove from heat and let reach to room temperature.
- 11
Place the remaining 3/4 cup of heavy creme in a bowl of a standing mixer fitted with the whisk attachment and whisk on high, once you notice that the heavy cream is starting to thicken add the cornstarch mixture.
- 12
Whisk on high until the mixer is thickens then add 3 TBS of the cookie Butter. Keep whisking just to combine.
- 13
With a spoon fill each mini Pavlova with the Creme and top with some cookie pieces and candied Cashews.
- 14
In the microwave heat the remaining cookie butter and drizzle over the filled Pavlovas.