Pavlova Bombs With Raspberry Coulis (Printable)
Bite-sized meringue shells with cream centers and tangy raspberry sauce
# 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
12 - Fresh raspberries
13 - Fresh mint leaves
# Directions:
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, 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 to the touch. 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 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 cream holds its shape.
08 - Once meringues are completely cool, carefully cut a small cavity in the base of each. Fill each cavity with whipped cream using a small spoon or piping bag.
09 - Drizzle generously with chilled raspberry coulis. Garnish with fresh raspberries and mint leaves if desired. Serve immediately for optimal texture contrast.
# Expert Tips:
01 -
- The contrast between shatter crisp meringue and pillowy soft interior is pure magic in every bite
- These bite sized beauties look stunning on a platter but come together in under 90 minutes
02 -
- Any trace of grease or egg yolk in your mixing bowl will prevent the whites from reaching proper stiff peaks so clean everything thoroughly first
- Letting the meringues cool gradually in the oven prevents them from cracking and helps develop that coveted marshmallow center
03 -
- Humidity is the enemy of meringue so choose a dry day for best results or run a dehumidifier in your kitchen
- Weighing your sugar rather than measuring by volume ensures consistent results every time you make this recipe