Pavlova Bombs With Raspberry Coulis (Printable Version)
Bite-sized meringue shells with marshmallow centers, whipped cream filling, and tangy raspberry sauce.
# 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 - 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:
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, approximately 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 on the exterior. Turn off the oven and leave meringues to cool 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 to 7 minutes, stirring frequently, until raspberries break down completely.
07 - Press the raspberry mixture through a fine sieve to remove seeds. Transfer to a container and refrigerate until chilled.
08 - Whisk heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
09 - Once meringues are completely cool, carefully cut a small cavity in the base of each. Fill each cavity with the prepared whipped cream.
10 - Drizzle generously with chilled raspberry coulis. Garnish with fresh raspberries and mint leaves if desired. Serve immediately for optimal texture contrast.
# Expert Advice:
01 -
- The texture contrast alone will ruin all other meringue desserts for you, in the best possible way
- They look like something from a fancy patisserie but come together with ingredients you already have
02 -
- Humidity is meringues enemy, so choose a dry day or run your air conditioner while baking
- The meringue shells can be made days ahead and stored in an airtight container, but only fill them right before serving
03 -
- Wipe your bowl and whiskers with lemon juice or vinegar before starting to ensure zero grease interferes with egg whites
- If you're unsure if sugar is dissolved, rub a bit of meringue between your fingers and feel for grittiness