Salted Caramel Apple Mini Pavlova

One salted caramel apple mini pavlova on a small plate with a fork.

 

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!

 

One apple mini pavlova cut open.

 

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.

 

Baked caramel pini pavlovas on a grey plate.

 

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!). 

 

Drizzling caramel sauce on unbaked mini pavlovas.

 

More pavlova recipes to try:

 

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!

 

Three salted caramel mini pavlovas on three plates. Flatlay.

 

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.

 

One mini pavlova with sliced apples and drizzles of caramel sauce.

 

Tart apples

  • Granny Smith
  • McIntosh
  • Aroma (perfect mix of sweet and tart!)

 

Sweet apples

  • Gala
  • Fuji
  • Ambrosia
  • 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 tsp Salted Caramel Sauce on each mini pavlova, and make swirls with a knife. Bake. 

 

Caramel swirled mini pavlovas on baking tray, flatlay.

 

Make the apple topping. Gather your ingredients (1) and slice the apples thinly (2). Melt butter in a large skillet, combine with sugar, cinnamon, 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.

 

 Steps to make the apple filling.

 

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!

 

Close-up of one mini pavlova with sliced apples and caramel.

 

Did you like these caramel apple mini pavlova? Here are more fall desserts I think you’ll like:

 

 

I’d love to hear your thoughts. Comment below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later! To make sure you’re never missing another recipe, please feel free to subscribe to my newsletter. As a thanks you will receive a free e-cookbook Travels Through the Seasons, with many delicious recipes from around the world that suit different seasons of the year. 

 

In order to keep the blog up and running this post may contain affiliate links, it will be at no extra cost to you, please read the disclosure for more information.

 

 

Close-up of one mini pavlova with sliced apples and caramel.

Salted Caramel Apple Mini Pavlova

Yield: 12
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Additional Time: 4 hours
Total Time: 5 hours 40 minutes

An easy fall dessert bursting with warming flavors from the sweet caramel apples and earthy cinnamon.

Ingredients

Caramel Pavlova

  • 4 egg whites
  • 1 tsp white wine vinegar
  • 3/4 cup granulated sugar (170g)
  • 1 tsp cornstarch
  • 1/4 cup salted caramel sauce (12 tsp)

Caramelized Apples

  • 4 tbsp butter
  • 1/2 cup brown sugar (100g)
  • 2 tsp cinnamon
  • 1/8 tsp salt
  • 2 tbsp water, or as needed
  • 3 apples, thinly sliced (2 tart and 1 sweet apple*)

Instructions

    Caramel Pavlova

    1. Read notes first. Pre-heat oven to 400F (200C).**
    2. Whip egg whites in a stand mixer until frothy. Add in the vinegar.
    3. 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.
    4. Form pavlova on parchment lined baking sheet. I like to go for a round and flat shape so the apples stay nicely on top.
    5. Drizzle 1 tsp salted caramel sauce on each, and make swirls with a spoon or a knife.
    6. 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.

    Caramel Apples

    1. Melt butter on medium high heat in a large skillet.
    2. Add in sugar, cinnamon, salt and water, give it a mix until the sugar melts.
    3. 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.
    4. Place 3-4 slices on each pavlova and drizzle with more salted caramel sauce if desired. Serve immediately.
    5. Leftover apples will be great over ice cream or oatmeal.

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.

.

** High initial temperature yields a crispier top, but you need to reduce the temperature immediately after putting the pavlovas in the oven.

.

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 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.
  • 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!

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 150Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 86mgCarbohydrates: 29gFiber: 1gSugar: 27gProtein: 1g

Nutrition information isn't always accurate, estimate for informational purposes only.

Did you make this recipe?

Please leave a comment on the blog or tag @thegingerwithspice on Instagram, I'd love to see!


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