Pavlova Bombs With Raspberry Coulis (Print)
Delicate meringue bombs with crisp exteriors, soft marshmallow centers, whipped cream filling, and tangy raspberry sauce.
# What You Need:
→ Meringue Bombs
01 - 4 large egg whites, at 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
# How to Make:
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 continuously until stiff, glossy peaks form and sugar is completely dissolved.
03 - Gently fold cornstarch, 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 them well apart.
05 - Bake for 1 hour until crisp on the outside. Turn off the oven and let meringues cool completely inside with the door slightly ajar.
06 - Combine raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until raspberries break down completely.
07 - Press the raspberry mixture through a fine sieve to remove seeds. Transfer to a container and refrigerate until chilled.
08 - Whisk heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
09 - Once meringues are completely cool, carefully cut a small cavity in the base of each. Fill each cavity with whipped cream using a spoon or piping bag.
10 - Drizzle generously with chilled raspberry coulis. Garnish with fresh raspberries and mint leaves if desired. Serve immediately for optimal texture.
# Expert Advice:
01 -
- That moment when your spoon cracks through the shell and sinks into pillowy cream is pure magic
- They look fancy enough for a dinner party but come together faster than youd expect
02 -
- Filling the bombs too early will make them soggy, so wait until right before serving to assemble
- The meringue shells can be made days ahead and stored in an airtight container
03 -
- Use a metal or glass bowl for whipping egg whites, plastic can retain hidden oils that prevent proper volume
- Rub your bowl with half a lemon before starting to ensure it is completely grease free