Baking - Dessert

Brown Sugar Pavlovas with Rosewater Cream and Figs

March 1, 2016

Brown Sugar Pavlovas with Rosewater Cream and Figs | erin made this-14A couple of weeks ago, while I was on playground duty, I spotted the biggest fig I have ever seen in my life. This thing was the size of a PEAR! Have you ever seen something like this before? The figs I have met are always small and dainty!

I thought about that fig all day. It had me all excited because it reminded me it was finally FIG SEASON. Which means summer is ending, which also means we will get some relief from this summer heat, and I don’t know, maybe use the oven without living in fear of heat stroke.

I rushed to my fruit and veg lady that weekend and snapped up some figs. And can I tell you? They were incredible. The figgyest figs I have ever had. Sweet and floral and perfectly ripe. I could have simply ate them as is, but I think they deserved to be made into something a little bit fancy. 

And by fancy I really mean, “let’s have everyone think we’re fancy, but really this is just 5 ingredients and 10 minutes work”. Yep, 10 minutes, excluding baking time. But that’s not really work is it? Unless you’re still in the depths of the aforementioned summer heat.

This recipe is a bit exciting because it’s a new way to make meringues. That DOES NOT use chickpea water. Which one day I will probably try because it simply cannot be true and it’s something I’ll need to see to believe. These meringues use brown sugar!

They’re molassesy, gooey and crisp meringues that perfectly cradle some rosewater scented cream (which you could omit and have regular cream if you wanted), then topped with a fig slice. The perfect Autumn dessert. You hear me AUTUMN. Please hurry up now.


Brown Sugar Pavlovas with Rosewater Cream and Figs | erin made this-1

Brown Sugar Pavlovas with Rosewater Cream and Figs | erin made this-2

Brown Sugar Pavlovas with Rosewater Cream and Figs | erin made this-1

Brown Sugar Pavlovas with Rosewater Cream and Figs | erin made this-6

Brown Sugar Pavlovas with Rosewater Cream and Figs | erin made this-7

Brown Sugar Pavlovas with Rosewater Cream and Figs | erin made this-9

 

Brown Sugar Pavlovas with Rosewater Cream and Figs | erin made this-17

Brown Sugar Pavlovas with Rosewater Cream and Figs | erin made this-18


Brown Sugar Pavlovas with Rosewater Cream and Figs
Serves 6
Write a review
Print
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 3 large egg whites, at room temperature
  2. 3/4 cup brown sugar
  3. 200g double cream
  4. 1tsp rosewater
  5. 2-3 figs
Instructions
  1. Pre heat the oven to 150 degrees Celsius and line a flat baking tray.
  2. Place the egg whites in a bowl of an electric mixer and beat using the whist attachment on a medium speed.
  3. When the eggs are white and foamy (after about 2 minutes), add the brown sugar gradually.
  4. The meringue will thicken and be glossy and a pale brown colour.
  5. Divide into 6 meringues, leaving an indentation for the cream on each using the back of a spoon.
  6. Bake for 1 hour until the meringue is crisp.
  7. Allow the meringues to cool in the oven.
  8. Mix the rosewater with the cream then top the meringues with the cream and a slice of fig.
erin made this http://erinmadethis.com/

Brown Sugar Pavlovas with Rosewater Cream and Figs | erin made this-21

12 thoughts on “Brown Sugar Pavlovas with Rosewater Cream and Figs

  1. Josie Donaldson

    Damn, these look awesome – never heard of brown sugar in meringues before. I also don’t know how you left the pear sized fig alone?!

    Hope you have a nice Autumn, and I can’t wait to see what you cook up.

    Reply
    1. erinmadethis Post author

      Well a student was eating the fig, so I did not attempt to remove it from her hands haha. Thanks Jose, you too! I’m excited to get baking again.

      Reply
  2. Lynn | The Road to Honey

    First, can I say how jealous I am over that giant fig you found? I have yet to pluck a fig from an actual tree. Second, it’s crazy to think that you are praying for cooler temperatures whereas I am anxiously awaiting warmer temperatures. The world is an interesting place, isn’t it?

    But whether it is warm or cool. . .one thing is for certain, I will always be in the mood for these pavlovas with rosewater cream. They are absolutely stunning and I am sure a joy to eat.

    Reply
    1. erinmadethis Post author

      I know, as soon as these cold days hit, I am sure I will curse my words! Thanks so much Lynn.

      Reply
  3. Claudia Brick

    absolutely stunning pictures, and I can’t believe I haven’t tried brown sugar meringues before – anything caramel and molasses like is the BEST. I haven’t really used figs much at all (something about the texture?) but maybe I need to give them another chance…

    Reply
    1. erinmadethis Post author

      Thanks so much! I loved shooting these outside! I agree- sometimes a fig can be WRONG. But these figs were oh so right.

      Reply
  4. Erika

    Excuse me but I feel like I still need answers on said ginormous fig. Where did it come from? Was it even real? Are aliens among us? Did they also invent chickpea water meringues??

    Reply
    1. erinmadethis Post author

      I should have clarified! A student was eating it. Said it was grown by a family friend but I am suspicious. Who is this “friend” growing large figs? I suspect some sort of fig crime syndicate is what is actually happening.

      So, no to aliens and I would suspect these “family friends” are also making chickpea water meringues on the DL.

      Also dear vegan, have you made chickpea meringues? Also please blog some more I miss your words and images!

      Reply
      1. Erika

        Thank you for clearing that up. I feel like we should probably stop asking questions now (at least publicly).

        Negative on the chickpea meringues from me because 1. I don’t have an electric mixer 2. I buy my chickpeas dried and 3. Flax seed meringues are a thing and sounds slightly less funky.

        Also thank you for the blogging motivation! I’ve got something coming up very soon! 😀

        Reply
  5. Marissa

    I’m with you in the fresh fig love camp, Erin! These are super creative and look so elegant though the recipe looks manageable. Lovely…

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *