Pavlova Bombs With Raspberry Coulis (Printable Version)
Bite-sized meringue shells with whipped cream centers and tangy raspberry sauce
# Ingredient List:
→ 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 granulated sugar
11 - 1 tablespoon lemon juice
→ To Serve
12 - Fresh raspberries
13 - Fresh mint leaves
# How to Make:
01 - Preheat the oven to 230°F and line a baking tray with parchment paper.
02 - In a clean bowl, whisk the egg whites 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, white vinegar, and vanilla extract until fully incorporated.
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 inside with the 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 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 the prepared whipped cream.
09 - Drizzle generously with chilled raspberry coulis. Garnish with fresh raspberries and mint leaves if desired. Serve immediately for optimal texture.
# Expert Tips:
01 -
- Individual portions mean everyone gets their own perfect bite with cream and sauce in every spoonful
- They look like you spent hours but actually come together with simple pantry ingredients
02 -
- Humidity is meringues enemy, choose a dry day or run a dehumidifier before starting
- The meringues can be made days ahead, but fill them only right before serving or they will lose their crunch
03 -
- Use a metal or glass bowl for whipping egg whites, plastic can retain hidden oils that prevent proper whipping
- Test if the sugar is fully dissolved by rubbing a bit of meringue between your fingers, it should feel completely smooth