Pavlova Bombs With Raspberry Coulis (Print Version)

Crisp meringue shells with soft centers, filled with vanilla whipped cream and drizzled with tangy raspberry sauce.

# Recipe Ingredients:

→ 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

12 - Fresh raspberries
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 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 outside. Turn off oven and let meringues cool inside with door slightly ajar.
06 - Combine raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5 to 7 minutes, stirring constantly, 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 until soft peaks form.
08 - Once meringues are completely cool, carefully cut a small cavity in the base of each. Fill with whipped cream using a spoon or piping bag.
09 - Drizzle generously with chilled raspberry coulis. Garnish with fresh raspberries and mint leaves if desired. Serve immediately for optimal texture.

# Expert Advice:

01 -
  • The contrast between the crisp meringue shell and marshmallow center is pure magic
  • They look incredibly fancy but require zero special pastry skills
02 -
  • Humidity is the enemy of meringue, so choose a dry day and avoid opening the oven door while they bake
  • The meringues can be made days ahead, but fill them only an hour before serving or they will start to weep and lose their signature crunch
03 -
  • Use a metal bowl and beaters for the egg whites since any trace of fat will prevent them from reaching their full volume
  • Let the beaten whites stand for one minute before adding sugar to let the proteins stabilize

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