Salted Caramel Peanut Butter Pavlovas; marshmallowy golden sugar meringues piled with softly whipped cream, crunchy peanut butter, and lashings of salty caramel.
It’s not everyday your favourite peanut butter company slides into your DMs offering to send you some of the gooooooods.
However, as a glimmer of loveliness in the swirling ball of fiery chaos we all live on, the above actually occurred last week.
Nut butter geniuses Pip & Nut kindly gifted me two jars of their new Ultimate Peanut Butter, in smooth and crunchy (of course). This is their most peanutty peanut butter ever made. It’s rich with the flavour of roasted nuts, offering all of the creaminess and bold savouriness you could ever need from a peanut butter, with none of the yucky additives. You won’t find it diluted with sugar, or with any unethical palm oil added. This is the real deal.
As much as it would have been both vastly enjoyable, and alarmingly easy, to just spoon every last gram of this nut butter into my gob, I didn’t. I just had to bake something that would highlight and take advantage of its flavour. But what? Peanut Butter Brownies already reside on Maverick Baking, as do some incredibly gigantic Peanut Butter Cookies…
What would be light enough to balance out the salty thickness of this Ultimate Peanut Butter, while also letting it be the star of the show in terms of flavour?
Well, duh. Salted Caramel Peanut Butter Pavlovas.
Crisp coils of sweet meringue that break into a cloud-like marshmallowy centre. Softly whipped cream, unfettered in its smooth plainness. Generous dollops of creamy, crunchy peanut butter. Careless drizzles of salty caramel. Oh, and a few raspberries, if you like.
These Salted Caramel Peanut Butter Pavlovas are an ideal dessert at any time of year. Light and subtle enough to follow a summer bbq, but indulgent and flavourful enough to enjoy after a mid-winter roast dinner. They offer both fluffy and stodgy, in the most addictive manner.
Don’t skip the golden caster sugar in the meringue by the way. It adds just the most ideal blend of sweetness and toastiness.
You’ll notice this recipe calls for homemade salted caramel (easier than shows like the Great British Bake Off would have you think!), however this is by no means a rule. Much like every recipe here on Maverick Baking, I would always encourage you to get creative (or lazy) where you need to. If you can’t be bothered to make your own, or would rather not have boiling sugar in the same kitchen as your little ones, don’t worry! Any shop bought salted caramel sauce, or regular caramel with a teaspoon of salt swirled through, will do the job perfectly. If you do decide to make this delectable salted caramel though, the remaining ½ batch will last for up to 2 weeks in the fridge, and can always be used in other recipes!
Love salted caramel? Try this Spiced Salted Caramel Apple Pie!
In the way of equipment, the only thing I would urge you to use is an electric whisk, unless you need a quick bicep workout. Otherwise, you shouldn’t need any bits and pieces that aren’t already in your cupboard.
Thank you as ever for stopping by, and a huge thank you to Pip & Nut for gifting me this delicious Ultimate Peanut Butter.
I hope you guys love this recipe as much as we have – it’s been breakfast, lunch and dinner throughout the week! Stay safe, stay healthy.
Want to save these Salted Caramel Peanut Butter Pavlovas for later? Pin the image below!
To make these Salted Caramel Peanut Butter Pavlovas, simply follow the recipe below!
Salted Caramel Peanut Butter Pavlovas
Notes
BE A MAVERICK: why not add a spoonful of cocoa powder to the meringue for a chocolatey element to these pavlovas?
These Salted Caramel Peanut Butter Pavlovas will keep well in the fridge for up to 3 days, but are best eaten fresh.
Ingredients
For the salted caramel:
- 200g (1 cup) caster sugar
- 100ml (scant ½ cup) cold water
- 100g (7 tbsp) soft unsalted butter
- 100ml (scant ½ cup) double or whipping cream
- 1 tsp flaky sea salt
For the meringues:
- 4 large egg whites
- Pinch of salt
- 200g (1 cup) golden caster sugar
- 2 tsp cornflour
- 1 tsp white wine vinegar
To assemble:
- 300ml (1 cup + 3 tbsp) double or whipping cream
- ½ batch of Salted Caramel (recipe above)
- Spoonfuls of Pip & Nut Ultimate Peanut Butter (or your favourite crunchy peanut butter!)
- Berries or chocolate chips, optional
Instructions
For the salted caramel:
- Pour your sugar and water into a small saucepan and set it over a medium-high heat.
- Allow to bubble and boil until the sugar has dissolved and the mixture has turned a deep amber colour. This can take up to 10 minutes. (You can swirl or shake the pan but don’t stir as the caramel may crystallise!)
- Remove the pan from the heat and whisk in the butter until melted. Be very careful as the mixture may splatter slightly.
- Whisk through the double cream and salt.
- Pour the salted caramel into a heatproof bowl, jug or jar.
- Set aside and allow to cool.
For the meringues:
- Preheat your oven – 160 C / 140 C fan / 325 F / gas mark 3.
- Look out one or two large baking trays and line them with greaseproof/parchment paper.
- Crack your egg whites into a large bowl and add a pinch of salt.
- Use a free-standing mixer or electric whisk to whip the whites to soft peaks. This should take 2-5 minutes.
- Still whisking, add your sugar one spoonful at a time until you have a thick, glossy meringue mixture that holds its peaks.
- Whisk in the cornflour and vinegar until combined into the meringue mixture.
- Spoon 6-10 dollops of mixture onto your prepared tray, using a spoon to make an indent in the centre of each. These will be the nests that hold your cream and toppings.
- Pop the tray of meringue dollops into the oven, and turn the heat down – 140 C / 120 C fan / 275 F / gas mark 1.
- Bake for 30 minutes, before turning the oven off and leaving them in there for a further 30 minutes. This helps to dry the exterior for a nice crunch.
- Allow to cool while you assemble your toppings.
- Once cooled, place on your serving plates.
To assemble:
- Use a freestanding mixer or electric whisk to whip your cream until it holds soft peaks.
- Spoon blobs of the whipped cream onto your meringue nests, spreading it around gently to cover most of the surface.
- Generously dollop and drizzle the pavlovas with your peanut butter and salted caramel. Feel free to top them with anything else you like.
- Enjoy!
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