Pavlova Bombs With Raspberry Coulis (Printable)

Crispy meringue shells filled with vanilla 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 sugar
11 - 1 tablespoon lemon juice

→ To Serve

12 - Fresh raspberries
13 - Fresh mint leaves

# Directions:

01 - Preheat oven to 230°F and line a baking tray with parchment paper.
02 - Whisk egg whites in a clean bowl 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, 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 well apart to allow for even airflow.
05 - Bake for 1 hour until crisp and dry to the touch. Turn off oven and leave meringues to cool completely inside with 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 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. Fill each cavity with prepared whipped cream using a small spoon or piping bag.
09 - Drizzle generously with chilled raspberry coulis. Garnish with fresh raspberries and mint leaves if desired. Serve immediately to maintain optimal texture contrast.

# Expert Hints:

01 -
  • The contrast between crisp meringue shells and marshmallow centers feels like discovering hidden treasure
  • Raspberry coulis cuts through the sweetness like a bright note in a quiet room
  • Individual portions mean everyone gets their own perfect bite-sized moment
02 -
  • Even a drop of yolk or grease in your egg whites will prevent them from whipping properly, so separate your eggs carefully
  • These are best assembled within an hour of serving, otherwise the cream starts softening the meringue from inside
  • The raspberry coulis can be made up to three days ahead and kept refrigerated, developing even deeper flavor
03 -
  • If your meringues start to brown in the oven, the temperature is too high or your oven runs hot, so invest in an oven thermometer
  • The meringue shells can be made up to a week ahead and stored in an airtight container with silica gel packets
  • When folding in the cornstarch mixture, use a figure eight motion and stop as soon as you no longer see dry streaks

Return