Pavlova Bombs With Raspberry Coulis (Printer-friendly)
Bite-sized meringue treats with crisp shells, soft centers, whipped cream filling, and tangy raspberry drizzle.
# What You'll 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 granulated sugar
11 - 1 tablespoon lemon juice
→ Optional Garnishes
12 - Fresh raspberries
13 - Fresh mint leaves
# How To Make It:
01 - Preheat oven to 225°F and line a baking sheet with parchment paper.
02 - In a clean, dry bowl, beat egg whites with electric mixer until soft peaks form. Gradually add caster sugar one tablespoon at a time, beating continuously until stiff, glossy peaks form and sugar is completely dissolved.
03 - Gently fold cornstarch, vinegar, and vanilla extract into meringue mixture until just combined.
04 - Spoon or pipe meringue into golf ball-sized mounds onto prepared baking sheet, spacing 2 inches apart.
05 - Bake for 1 hour until exterior is crisp and dry. Turn off oven and leave meringues inside with door slightly ajar until completely cool.
06 - Combine raspberries, sugar, and lemon juice in small saucepan over medium heat. Cook 5-7 minutes, stirring frequently, until raspberries break down completely. Press mixture through fine-mesh sieve to remove seeds. Refrigerate until chilled.
07 - Beat chilled heavy cream, powdered sugar, and vanilla extract in cold bowl until soft peaks form.
08 - Using small knife, carefully carve cavity in base of each cooled meringue. Fill cavities with whipped cream using piping bag or small spoon.
09 - Drizzle raspberry coulis generously over filled meringues. Garnish with fresh raspberries and mint leaves if desired. Serve immediately for optimal texture contrast.
# Expert Tips:
01 -
- You get that dramatic wow factor when you cut into these delicate meringue clouds
- The contrast between crisp shells and pillowy cream filling is absolutely addictive
02 -
- Humidity is your enemy with meringues, so pick a dry day or run your air conditioner
- Filling these right before serving is crucial because the cream starts softening the crisp shell within minutes
03 -
- Use a metal or glass bowl for whipping egg whites since plastic can retain invisible oils that prevent proper volume
- If your meringues start browning, your oven temperature might be running too high