Pavlova Bombs With Raspberry Coulis (Print Page)
Crisp meringue shells with marshmallow centers, whipped cream filling, and tangy raspberry drizzle
# What You Need:
→ Meringue Bombs
01 - 4 large egg whites, room temperature
02 - 1 cup caster sugar
03 - 1 teaspoon cornstarch
04 - 1 teaspoon white vinegar
05 - 1 teaspoon vanilla extract
→ Whipped Cream Filling
06 - 200 ml heavy cream, chilled
07 - 2 tablespoons powdered sugar
08 - 1 teaspoon vanilla extract
→ Raspberry Coulis
09 - 2 cups fresh or frozen raspberries
10 - 1/4 cup sugar
11 - 1 tablespoon lemon juice
→ To Serve (optional)
12 - Fresh raspberries
13 - Fresh mint leaves
# Directions:
01 - Preheat oven to 230°F and line a baking tray with parchment paper.
02 - Whisk egg whites in a clean bowl until soft peaks form. Gradually add caster sugar one tablespoon at a time, whisking until stiff, glossy peaks form and sugar is completely dissolved.
03 - Gently fold in cornstarch, vinegar, and vanilla extract until just combined.
04 - Spoon or pipe small mounds, approximately golf ball-sized, onto the prepared baking tray, spacing them well apart.
05 - Bake for 1 hour until crisp on the outside. Turn off oven and let meringues cool completely inside with door slightly ajar.
06 - Combine raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5-7 minutes, stirring occasionally, until raspberries break down completely. Press mixture through a fine sieve to remove seeds. Refrigerate until chilled.
07 - Whisk heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
08 - Once meringues are completely cool, carefully cut a small cavity in the base of each. Fill each cavity with prepared whipped cream.
09 - Drizzle generously with chilled raspberry coulis. Garnish with fresh raspberries and mint leaves if desired. Serve immediately for optimal texture and flavor.
# Expert Tips:
01 -
- That moment when your spoon cracks through the meringue shell and hits the soft center is pure magic
- You get all the elegance of a full Pavlova in adorable, poppable portions that feel extra fancy
02 -
- Humidity is the enemy of meringue, so choose a dry day for this recipe or your shells might turn sticky and sad
- Filling the meringues too early makes them soggy, so wait until the very last minute before serving
03 -
- Wipe your mixing bowl with lemon juice before starting to ensure it is completely grease free, which helps the egg whites reach their full volume
- Pipe the meringues instead of spooning them for uniform size and a more professional look