A cloud of fluffy Pavlova can only get better when adding a swirl of spicy sweet Pumpkin Butter.

Crunchy on the outside and gooey on the inside this treat is so impressive and just as easy to make.

Pumpkin Butter Pavlovas

A couple of weeks a go I posted a Ginger Pecan Scones recipe  where shared my fond for anything Trader Joe’s. So no surprised that on my last trip I filled my cart with everything pumpkin it had to offer.

When I got home, my husband, (AKA the shopping police) took one look at the bag and declared:. “You only bought it because it says pumpkin and Trader Joe’s, you don’t really need it”

True and true but my ego would not allow defeat and I replied: “no way, I am baking Pumpkin Butter pavlovas tonight, you know, for the blog!”.

As you can see, not a lie!

I am so happy I said pavlova  (it was 9 pm), it is so easy to make with minimum ingredients. Best part is catching up on my Netflix, while waiting for it to bake. Plus. there are always some left over egg whites right?

About the Recipe:

  • The baking time will determent the texture of the pavlovas. If you follow this recipe and bake for two hours , the Palovas will be crunchy on the out side and gooey in the inside. For a firm pavlova from the inside out, increase the baking time to 2 and a half minutes.
  • The meringue should be cooked over a double broiler until it reaches 150F. If you don’t have a candy thermometer, the best way to know you reached the right temperature is by dipping the tip of your finger. Once you feel like it is too hot and you want to take your finger out immediately, it is ready.
  • If you wish, you can skip the pumpkin butter and use chocolate syrup, cranberry preserve or any other flavor you wish.
  • When mixing the pumpkin butter into the meringue, use a swirl motion and avoid over mixing. You just want to gently distribute the pumpkin butter and create the swirl design.

HAPPY BAKING!!!

Pumpkin Butter Pavlovas

Servings 10 Individual Pvlovas

Ingredients

  • 5 Large Egg Whites (150g / 5 oz)
  • 1 1/2 Cups Sugar (300 g / 11 0z)
  • 1 tsp Cornstarch
  • 1/2 Cup Pumpkin Butter

Instructions

  1. Preheat oven to 200F. Line 2 cookie sheet pans with parchment paper and set a side.

  2. In a large mixing bowl, place the egg whites and sugar and mix to combine.

  3. Place the bowl over a pot filled with simmering water (the water should not touch the bottom of the bowl) over the stove on low-medium heat.

  4. While constantly beating by allow the egg whites mixture to reach 150F*.

    *See recipe notes.


  5. Remove egg whites mixture from the double broiler and place in a bowl of a standing mixture, beat on high.

  6. Beat for 2 minutes, stop to add the cornstarch.

  7. Keep beating on high until a cool, very stiff and shiny meringue has formed.

  8. Have 2 regular soup spoon on hand. With one scoop some meringue and using the back of the second drop the meringue on the prepared baking sheet.

    Leave 2" between each meringue "mountain".

  9. Place 1 tsp of pumpkin butter on center top of each meringue and using a toothpick gently stir the pumpkin butter into the meringue to create swirls. 

  10. Bake for 2 hours and allow for the pavlovas to completely cool before removing from the pan.

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