Pavlova Bombs With Raspberry Coulis (Printable)
Crisp meringue shells filled with whipped cream and drizzled with tangy raspberry sauce
# What You'll 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 It:
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, a tablespoon at a time, whisking until stiff, glossy peaks form and sugar is completely dissolved.
03 - Gently fold in cornstarch, vinegar, and vanilla extract until just combined.
04 - Spoon or pipe small mounds (about golf ball size) onto the prepared baking tray, spacing them well apart to allow for even cooking.
05 - Bake for 1 hour until crisp outside. Turn off the oven and let meringues cool completely inside with the 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 frequently, until raspberries break down completely.
07 - Press the raspberry mixture through a fine sieve to remove seeds. Chill until ready to serve.
08 - Whisk heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Be careful not to overwhip.
09 - Once meringues are completely cool, carefully cut a small cavity in the base of each. Fill generously with the whipped cream mixture.
10 - Drizzle generously with chilled raspberry coulis. Garnish with fresh raspberries and mint leaves if desired. Serve immediately for optimal texture.
# Expert Suggestions:
01 -
- That moment when your spoon cracks through the crisp exterior and sinks into pillowy cream is something you will want to repeat forever
- They look like you spent hours but they come together faster than most fancy desserts
02 -
- Filling these too far ahead of serving will turn the crisp meringue shells into soft sad shells so wait until the last possible moment
- Humidity is the enemy of meringue so pick a dry day to make these or they might never crisp up properly
03 -
- Use a glass or metal bowl for whipping egg whites since plastic can retain oils that prevent proper whipping
- Let the filled bombs sit for just 5 minutes before serving so the flavors meld together slightly