Pavlova Bombs With Raspberry Coulis (Print Version)
Delicate meringue shells with marshmallow-soft centers, whipped cream filling, and tangy raspberry sauce for an elegant bite-sized dessert.
# What You Need:
→ Meringue Bombs
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→ Whipped Cream Filling
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→ Raspberry Coulis
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→ To Serve (optional)
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# Directions:
01 - Preheat oven to 230°F and line baking tray with parchment paper.
02 - In clean bowl, whisk egg whites until soft peaks form. Gradually add caster sugar one tablespoon at time, whisking until stiff glossy peaks form and sugar dissolves completely.
03 - Gently fold cornstarch, vinegar, and vanilla extract into meringue mixture.
04 - Spoon or pipe small mounds, approximately golf ball size, onto prepared baking tray. Space well apart for even cooking.
05 - Bake for 1 hour until crisp outside. Turn off oven and let meringues cool inside with door slightly ajar to prevent cracking.
06 - Combine raspberries, sugar, and lemon juice in small saucepan. Cook over medium heat 5-7 minutes, stirring occasionally, until raspberries break down completely.
07 - Press raspberry mixture through fine sieve to remove seeds. Refrigerate until chilled and ready to serve.
08 - Whisk heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Do not overwhip.
09 - Once meringues are completely cool, carefully cut small cavity in base of each bomb. Fill cavity with prepared whipped cream.
10 - Drizzle generously with chilled raspberry coulis. Garnish with fresh raspberries and mint leaves if desired. Serve immediately for optimal texture.
# Insider Tips:
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- These elegant little parcels look like they came from a fancy patisserie but actually come together with simple ingredients and techniques
- The contrast between the shatteringly crisp meringue, pillowy cream, and bright tangy raspberry coulis creates pure dessert bliss
- You can make the meringues days ahead and simply assemble before serving, making them perfect for entertaining
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- Humidity is meringue's enemy—choose a dry day for best results, or run a dehumidifier in your kitchen while these bake
- Never open the oven door during baking or during the cooling period, or your beautiful bombs may collapse
- The meringues can be stored in an airtight container for up to a week, but only fill them right before serving or they'll lose their signature crispness
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- Wipe your mixing bowl and beaters with vinegar before starting to ensure zero grease, which can prevent egg whites from reaching their full volume
- Test if your sugar is fully dissolved by rubbing a bit of meringue between your fingers—if it feels gritty, keep whipping
- For an extra flavor dimension, add a pinch of cardamom or cinnamon to the meringue mixture