Pavlova Bombs With Raspberry Coulis (Printable)
Crispy meringue shells with marshmallow centers filled with whipped cream and vibrant raspberry coulis.
# What You'll Need:
→ Meringue Bombs
01 - 4 large egg whites, room temperature
02 - 1 cup caster sugar
03 - 1 tsp cornstarch
04 - 1 tsp white vinegar
05 - 1 tsp vanilla extract
→ Whipped Cream Filling
06 - 3/4 cup heavy cream, chilled
07 - 2 tbsp powdered sugar
08 - 1 tsp vanilla extract
→ Raspberry Coulis
09 - 2 cups fresh or frozen raspberries
10 - 1/4 cup sugar
11 - 1 tbsp lemon juice
→ To Serve
12 - Fresh raspberries
13 - Fresh mint leaves
# How-To Steps:
01 - Preheat oven to 225°F and line baking sheet with parchment paper.
02 - Whisk egg whites in clean bowl until soft peaks form. Gradually add caster sugar one tablespoon at time, whisking continuously until stiff glossy peaks form and sugar dissolves completely.
03 - Gently fold cornstarch, vinegar, and vanilla extract into meringue mixture until just combined.
04 - Spoon or pipe small mounds approximately golf ball-sized onto prepared baking sheet, spacing 2 inches apart.
05 - Bake for 1 hour until crisp and dry to touch. Turn off oven, prop door slightly ajar, and let meringues cool completely inside oven.
06 - Combine raspberries, sugar, and lemon juice in small saucepan over medium heat. Cook 5-7 minutes, stirring occasionally, until raspberries break down completely.
07 - Press raspberry mixture through fine mesh sieve into bowl, pressing firmly to extract liquid. Discard seeds. Refrigerate until chilled.
08 - Whisk heavy cream, powdered sugar, and vanilla extract in chilled bowl until soft peaks form.
09 - Carefully cut small cavity in base of each cooled meringue using small knife, removing interior portion to create space for filling.
10 - Fill each hollowed meringue with whipped cream using spoon or piping bag. Drizzle generously with chilled raspberry coulis. Garnish with fresh raspberries and mint leaves if desired. Serve immediately.
# Expert Suggestions:
01 -
- They look like you labored over them but come together in under an hour of active work
- That contrast between the crunchy exterior and pillowy inside is something people never forget
02 -
- Humidity is meringue's enemy, pick a dry day to make these or they'll turn sticky and sad
- The cooling period inside the oven is crucial, removing them too early causes cracks and collapse
03 -
- Wipe your mixing bowl with vinegar before starting to ensure zero grease interferes with egg white whipping
- Test if sugar is dissolved by rubbing a bit of meringue between your fingers, if it feels gritty, keep whipping