Tomorrow, June 27, is the Feast of St. Andrea. According to The Invisible Basilica, St. Andrea (1586-1654 e.v.) “was a Lutheran pastor, and the author of The Chymical Wedding of Christian Rosencreutz (1616), a light and sometimes humorous allegorical fantasy of the marriage of the Sun and Moon. Some skeptical authors credit Andrea with the authorship of the ‘Fama Fraternitatis’ and the ‘Confessio Fraternitatis,’ and with the creation of the Rosicrucian mythos as a hoax. The Rosy Cross emblem may have originated with Andrea’s family crest. Crowley wrote a parody of the Chymical Wedding titled ‘Liber Ambrosii Magi Hortus Rosarum’ (see Collected Works, vol. II).”
In honor of Andrea and the Rosy Cross, why not enjoy this recipe for Rose Pavlova cakes?
Ingredients
- 3 egg whites, at room temperature
- 1 tsp dried rose petal powder
- ½ cup white sugar
- 1 tsp vanilla extract
- 1 tsp rose extract
- 1 tsp cornstarch
- 1 ½ tbs cream cheese
- 1 cup heavy whipping cream
- 2 tbs white sugar
- 1 tbs dried rose petals (optional)
Instructions
Preheat the oven to 225°F (110°C). Line a baking sheet with parchment paper.
- Combine egg whites and rose petal powder in the bowl of a stand mixer; beat until soft peaks form. Start beating in 1/2 cup sugar gradually. Increase speed to high and beat until stiff and glossy peaks form. Mix in vanilla extract and rose extract. Fold cornstarch very gently into the meringue using a spatula.
- Spoon meringue into a piping bag fitted with a fine round tip. Pipe into 18 individual rounds.
- Bake in the preheated oven until edges appear dry, 1 hour 15 minutes. Turn off oven and leave pavlovas inside the oven for another 20 to 25 minutes. Remove from oven and let cool completely, about 30 minutes.
- Beat cream cheese in a bowl for 30 seconds. Add heavy cream and 2 tablespoons sugar; beat until fluffy. Spoon whipped cream into another piping bag.
- Pipe whipped cream over cooled pavlovas. Decorate with dried rose petals.
Would you like to learn more about St. Andrea?
