Pavlova Bombs With Raspberry Coulis (Printable)
Mini meringue shells filled with whipped cream and topped 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 teaspoon cornstarch
04 - 1 teaspoon white vinegar
05 - 1 teaspoon vanilla extract
→ Whipped Cream Filling
06 - 200 ml 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 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, one tablespoon at a time, whisking continuously until stiff, glossy peaks form and sugar is completely dissolved.
03 - Gently fold in cornstarch, white vinegar, and vanilla extract until just combined.
04 - Spoon or pipe small mounds (golf ball-sized) onto the prepared baking tray, spacing them well apart to allow for even air circulation.
05 - Bake for 1 hour until crisp and dry to the touch. 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 occasionally, until raspberries break down and release their juices.
07 - Press the raspberry mixture through a fine sieve into a clean bowl to remove seeds. Refrigerate until ready to serve.
08 - Whisk the 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 using a sharp knife. Spoon or pipe the whipped cream into each cavity.
10 - Drizzle generously with chilled raspberry coulis. Garnish with fresh raspberries and mint leaves if desired. Serve immediately for optimal texture and contrast between crisp meringue and soft cream.
# Expert Suggestions:
01 -
- The texture contrast alone is worth the effort like biting into a sweet shell that reveals its soft heart
- Theyre impressive enough for dinner parties but simple enough to make on a Tuesday
02 -
- Any grease or egg yolk in your mixing bowl will ruin the meringues so wipe everything with vinegar first
- The slow cooling in the oven is what creates that marshmallow center instead of a dry crunch
03 -
- Test if your sugar is dissolved by rubbing a bit of meringue between your fingers
- Pipe the filling instead of spooning it for a more elegant presentation