Pavlovas with Vanilla Bean Mousse
 
Makes 24
Ingredients
  • 4 large egg whites, at room temperature
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cream of tartar
  • ¾ cup granulated sugar
  • Vanilla Bean Mousse (recipe follows)
  • Assorted fresh seasonal fruit*
  • 1 tablespoon honey
  • Garnish: finely chopped dried rose petals
Instructions
  1. Preheat oven to 200°. Line 2 rimmed baking sheets with parchment paper. Using a pencil, draw 24 (2-inch) circles onto each parchment sheet; turn parchment over.
  2. In the bowl of a stand mixer fitted with whisk attachment, beat together egg whites, vanilla extract, and cream of tartar at medium speed until foamy. Add sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form, 5 to 7 minutes. Transfer meringue mixture to a piping bag fitted with a medium open-star tip (Ateco #822).
  3. Starting in the center of each circle, pipe concentric circles of meringue mixture outward until each drawn circle is filled. Pipe 1 to 2 extra layers onto perimeters to form a rim around the edge of each circle.
  4. Bake until set and dry, approximately 2 hours. Turn oven off, and let mer-ingues stand in oven with door closed for 1 hour. (This helps meringues continue to dry and form a crispy shell.) Store until needed at room temperature in an airtight container with layers separated with wax paper.
  5. Just before serving, divide Vanilla Bean Mousse among meringues (pavlovas). Top with fresh fruit. Brush fruit with honey. Place a meringue star atop fruit.
  6. Garnish with dried rose petals, if desired. Serve immediately.
Notes
*We used red grapes, pomegranate arils, and fresh figs.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/pavlovas-vanilla-bean-mousse-recipe/