Pavlova Bombs With Raspberry Coulis (Printable)

Crispy meringue shells with marshmallow centers, filled with whipped cream and drizzled with tangy raspberry coulis.

# 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 for garnish
13 - Fresh mint leaves for garnish

# 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 until stiff, glossy peaks form and sugar is completely dissolved.
03 - Gently fold in cornstarch, 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.
05 - Bake for 1 hour until crisp and dry on the outside. Turn off the oven and let meringues cool inside with the door slightly ajar.
06 - Combine raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5-7 minutes, stirring frequently, until raspberries break down completely. 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 for optimal texture contrast.

# Expert Tips:

01 -
  • The contrast between the shatter crisp exterior and the pillowy soft center creates the most incredible texture experience
  • These little bombs look like you spent hours at a fancy pastry school but they are actually quite forgiving to make
  • The raspberry coulis adds this bright tangy punch that cuts through all the sweet richness perfectly
02 -
  • Humidity is the enemy of meringue, so choose a dry day to make these or your shells will never properly crisp up
  • Letting the meringues cool completely in the turned off oven is crucial for that marshmallow center texture
  • Filling the bombs too far in advance will make them soggy, so do this step right before serving
03 -
  • Rub your mixing bowl with half a lemon before adding egg whites to ensure it is completely grease free
  • If your meringue starts to bead with tiny droplets during baking, your oven is too hot and the sugar is melting

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