Pavlova Bombs With Raspberry Coulis (Printable)

Delicate meringue bombs with crisp exteriors and soft centers, filled with whipped cream and finished with tangy raspberry coulis.

# What You'll 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 - 3/4 cup 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 oven to 230°F and line a baking sheet 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 combined.
04 - Spoon or pipe small mounds approximately golf ball-sized onto the prepared baking sheet, spacing well apart.
05 - Bake for 1 hour until crisp and dry on the exterior. Turn off oven and leave meringues inside with door slightly ajar until completely cool.
06 - Combine raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until raspberries break down completely. Press through a fine-mesh 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 cavities with prepared whipped cream.
09 - Drizzle generously with chilled raspberry coulis. Garnish with fresh raspberries and mint leaves if desired. Serve immediately for optimal texture.

# Expert Tips:

01 -
  • The contrast between shattering-crisp meringue and pillowy cream is absolutely addictive
  • They look impressive but are actually quite forgiving once you understand the oven trick
  • The tart raspberry coulis cuts through all that sweetness beautifully
02 -
  • Humidity is the enemy of meringue, so choose a dry day for best results
  • Opening the oven too early can cause the meringues to collapse or crack
  • Fill these bombs right before serving, otherwise the cream will make the meringue soggy within an hour
03 -
  • Use a glass or metal bowl for whipping egg whites, plastic can retain hidden oils that prevent proper volume
  • Test if the sugar is dissolved by rubbing a bit of meringue between your fingers, it should feel completely smooth

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