Pavlova Bombs With Raspberry Coulis (Print Version)
Bite-sized meringue treats with crisp exteriors, pillowy centers, whipped cream filling, and 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 granulated sugar
11 - 1 tablespoon lemon juice
→ To Serve
12 - Fresh raspberries
13 - Fresh mint leaves
# How-To Steps:
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 cornstarch, white vinegar, and vanilla extract into the meringue mixture until just incorporated.
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 and dry. Turn off the oven and leave the door slightly ajar, allowing meringues to cool completely inside 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 mixture through a fine sieve to remove seeds, then 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 and fill generously with the prepared whipped cream.
09 - Drizzle each filled meringue generously with chilled raspberry coulis. Garnish with fresh raspberries and mint leaves if desired. Serve immediately for optimal texture contrast.
# Expert Tips:
01 -
- These individual portions eliminate the awkward slicing of traditional Pavlova while somehow feeling even more elegant
- The contrast of tangy raspberry against sweet cream creates that perfect dessert balance everyone craves
02 -
- Humidity is the enemy of meringue, so choose a dry day for best results or your bombs might become sticky
- Let the meringues cool completely before filling or the cream will melt and you will lose that beautiful texture contrast
03 -
- Use a metal or glass bowl for whipping egg whites, as plastic can retain hidden oils that prevent proper volume
- A small amount of cream of tartar can help stabilize the meringue if your kitchen is particularly humid