Pavlova Bombs With Raspberry Coulis (Print Version)
Bite-sized meringue bombs filled with cream and topped with 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 granulated sugar
11 - 1 tablespoon lemon juice
→ To Serve
12 - Fresh raspberries
13 - Fresh mint leaves
# How To Make:
01 - Preheat oven to 230°F and line a baking tray with parchment paper.
02 - In a clean bowl, whisk 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 cornstarch, white vinegar, and vanilla extract into the meringue mixture 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 exterior is crisp and dry. Turn off oven and leave meringues inside to cool completely with 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 completely break down. Press mixture through a fine sieve to remove seeds. Refrigerate until chilled.
07 - Whisk heavy cream, powdered sugar, and vanilla extract together until soft peaks form and mixture holds its shape.
08 - Once meringues are completely cool, carefully cut a small cavity in the base of each using a sharp knife. Pipe or spoon whipped cream into each cavity.
09 - Drizzle filled meringues generously with chilled raspberry coulis. Garnish with fresh raspberries and mint leaves if desired. Serve immediately to maintain optimal texture contrast between crisp meringue and soft cream.
# Expert Tips:
01 -
- These individual portions mean everyone gets their own perfect bite without fighting over slices
- The contrast between crisp meringue, pillowy cream, and tart raspberries is absolutely addictive
02 -
- Even a tiny drop of yolk or grease in your bowl will prevent whites from whipping properly, use glass or metal and make sure its spotless
- Humidity is your enemy here, save this recipe for dry days or turn up the air conditioning
03 -
- Test if your sugar is dissolved by rubbing a bit of meringue between your fingers, if it feels gritty, keep whipping
- Room temperature egg whites whip up faster and hold more volume than cold ones