Pavlova Bombs With Raspberry Coulis (Printable)
Crisp meringue shells with soft centers, filled with vanilla cream and topped with tangy raspberry sauce for an elegant dessert experience.
# 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 - 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 sugar
11 - 1 tablespoon lemon juice
→ To Serve
12 - Fresh raspberries
13 - Fresh mint leaves
# How To Cook:
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.
03 - Gradually add caster sugar, one tablespoon at a time, whisking continuously until stiff, glossy peaks form and sugar is completely dissolved.
04 - Gently fold in cornstarch, vinegar, and vanilla extract until just combined.
05 - Spoon or pipe small mounds, approximately golf ball size, onto the prepared baking tray, leaving adequate space between each.
06 - Bake for 1 hour until the exterior is crisp. Turn off the oven and allow meringues to cool completely inside with the door slightly ajar.
07 - Combine raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5–7 minutes, stirring frequently, until raspberries break down completely.
08 - Press the raspberry mixture through a fine sieve to remove seeds. Refrigerate until chilled.
09 - Whisk heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
10 - Once meringues have cooled completely, carefully cut a small cavity in the base of each and fill with the prepared whipped cream.
11 - Drizzle generously with chilled raspberry coulis. Garnish with fresh raspberries and mint leaves if desired. Serve immediately for optimal texture.
# Expert Tips:
01 -
- These tiny treasures give you that perfect Pavlova experience in just two bites, no fork required
- The contrast between the crisp exterior, soft marshmallow center, and tangy raspberry sauce is absolutely magical
02 -
- Humidity is meringues enemy, avoid making these on rainy days if possible
- Letting the meringues cool completely in the oven is what creates that perfect marshmallow center
03 -
- Use a metal bowl and ensure it is completely grease-free for the best meringue results
- If your meringues start to brown, lower the temperature by 10 degrees and extend cooking time