Pavlova Bombs With Raspberry Coulis (Printable Version)
Bite-sized meringue treats with crisp shells and fluffy centers, topped with tangy raspberry sauce
# What You'll Need:
→ Meringue Bombs
01 - 4 large egg whites, room temperature
02 - 1 cup caster sugar
03 - 1 tsp cornstarch
04 - 1 tsp white vinegar
05 - 1 tsp vanilla extract
→ Whipped Cream Filling
06 - 200 ml heavy cream, chilled
07 - 2 tbsp powdered sugar
08 - 1 tsp vanilla extract
→ Raspberry Coulis
09 - 2 cups fresh or frozen raspberries
10 - 1/4 cup sugar
11 - 1 tbsp lemon juice
→ To Serve
12 - Fresh raspberries
13 - Fresh mint leaves
# Step-by-Step:
01 - Preheat oven to 230°F and line a baking tray with parchment paper.
02 - In a clean bowl, whisk egg whites until soft peaks form. Gradually add caster sugar one tablespoon at a time, whisking continuously until stiff, glossy peaks form and sugar is completely dissolved.
03 - Gently fold cornstarch, white vinegar, and vanilla extract into the meringue mixture until just combined.
04 - Spoon or pipe small mounds approximately golf ball-sized onto the prepared baking tray, spacing well apart to allow for even air circulation.
05 - Bake for 1 hour until crisp and dry on the exterior. Turn off oven and leave meringues to cool completely inside with door slightly ajar to prevent cracking.
06 - Combine raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5-7 minutes, stirring occasionally, until raspberries completely break down. 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 and mixture holds its shape.
08 - Once meringues are completely cooled, carefully cut a small cavity in the base of each bomb. Fill cavities generously with whipped cream using a spoon or piping bag.
09 - Drizzle assembled bombs generously with chilled raspberry coulis. Garnish with fresh raspberries and mint leaves if desired. Serve immediately for optimal texture contrast between crisp shell and soft filling.
# Expert Advice:
01 -
- These bite sized beauties deliver all the drama of a full pavlova with none of the presentation anxiety
- The contrast between the crisp shell and soft marshmallow center is pure magic
02 -
- Humidity is the enemy of meringue, so avoid making these on rainy days if possible
- Filling them too far ahead will make the shells soften, so wait until 30 minutes before serving
03 -
- Wipe your mixing bowl with lemon juice before whipping egg whites for extra volume
- Leftover meringue shells keep for weeks in an airtight container with silica gel packets