Pavlova Bombs With Raspberry Coulis (Printable version)

Bite-sized meringue shells with whipped cream and tangy raspberry sauce

# Ingredient list:

→ 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 (optional)

12 - Fresh raspberries for garnish
13 - Fresh mint leaves

# Directions:

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 the exterior is crisp. Turn off the oven and let the meringues 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 completely break down. Press through a fine sieve to remove seeds. Refrigerate until chilled.
07 - Whisk heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
08 - Once meringues are completely cool, carefully cut a small cavity in the base of each. Fill each cavity with the prepared whipped cream.
09 - Drizzle generously with chilled raspberry coulis. Garnish with fresh raspberries and mint leaves if desired. Serve immediately to maintain optimal crisp texture.

# Expert Tips:

01 -
  • The contrast between shattering meringue and silky cream is absolutely addictive
  • They look incredibly impressive but come together faster than youd expect
  • The raspberry sauce cuts through all that sweetness with just the right tang
02 -
  • Humidity is the enemy of meringue, so choose a dry day for the best results
  • Letting the meringues cool completely in the oven prevents them from cracking or collapsing
  • Filling these at the very last minute is crucial, otherwise the cream makes the meringue soggy within minutes
03 -
  • A drop of lemon juice on your mixing bowl ensures absolutely zero grease interferes with your egg whites
  • Test if the sugar is dissolved by rubbing a bit of meringue between your fingers

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