Pavlova Bombs With Raspberry Coulis (Printable Version)

Bite-sized meringue shells with marshmallow centers, filled with whipped cream and drizzled with tangy raspberry sauce

# What You Need:

→ Meringue Bombs

01 - 4 large egg whites, at 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 - 3/4 cup 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 It:

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 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 to 7 minutes, stirring occasionally, until raspberries completely break down. Press through fine sieve to remove seeds. Refrigerate until chilled.
07 - Whisk heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Keep refrigerated until ready to assemble.
08 - Once meringues are completely cooled, carefully carve a small cavity in the base of each bomb. Pipe or spoon whipped cream filling into each cavity.
09 - Generously drizzle filled meringues with chilled raspberry coulis. Garnish with fresh raspberries and mint leaves if desired. Serve immediately to preserve the crisp exterior texture.

# Expert Suggestions:

01 -
  • The texture contrast alone will ruin you for regular meringue forever
  • They look like you spent hours but come together faster than you would believe
02 -
  • Humidity is the enemy of meringue, so pick a dry day for the best results
  • Filling these too far ahead of serving will make the meringue lose its crunch
03 -
  • Use a metal spoon to create the cavity in the meringue, it works better than a knife
  • Let the coulis come to room temperature before drizzling for the most beautiful presentation

Return