Pavlova Bombs With Raspberry Coulis (Printable Format)

Bite-sized meringue with soft centers, whipped cream filling, and tangy raspberry drizzle

# What You Need:

→ Meringue Bombs

01 - 4 large egg whites, room temperature
02 - 1 cup caster sugar
03 - 1 tsp cornstarch
04 - 1 tsp white vinegar
05 - 1 tsp vanilla extract

→ Whipped Cream Filling

06 - 200 ml heavy cream, chilled
07 - 2 tbsp powdered sugar
08 - 1 tsp vanilla extract

→ Raspberry Coulis

09 - 2 cups fresh or frozen raspberries
10 - 1/4 cup granulated sugar
11 - 1 tbsp fresh lemon juice

→ Garnish

12 - Fresh raspberries
13 - Fresh mint leaves

# How-To Steps:

01 - Preheat oven to 230°F and line a baking sheet with parchment paper.
02 - In a clean bowl, beat egg whites with electric mixer until soft peaks form. Gradually add caster sugar, 1 tablespoon at a time, beating continuously until stiff, glossy peaks form and sugar is completely dissolved.
03 - Gently fold cornstarch, vinegar, and vanilla extract into the meringue mixture using a spatula until just combined.
04 - Spoon or pipe meringue into small mounds, about golf ball-sized, onto prepared baking sheet, spacing 2 inches apart.
05 - Bake for 1 hour until exterior is crisp and dry. Turn off oven and leave meringues inside with door slightly ajar to cool completely, about 1 additional hour.
06 - Combine raspberries, sugar, and lemon juice in small saucepan over medium heat. Cook 5 to 7 minutes, stirring occasionally, until raspberries break down completely. Press mixture through fine-mesh sieve into bowl to remove seeds. Refrigerate until chilled.
07 - Beat heavy cream, powdered sugar, and vanilla extract in chilled bowl until soft peaks form. Do not overbeat.
08 - Using small knife, carefully carve out shallow cavity in bottom of each cooled meringue. Spoon or pipe whipped cream filling into cavities.
09 - Drizzle filled meringues generously with chilled raspberry coulis. Garnish with fresh raspberries and mint leaves if desired. Serve immediately for optimal texture contrast.

# Expert Suggestions:

01 -
  • The contrast between crisp meringue and pillowy cream is pure magic
  • They look like you spent all day but come together quickly
  • The raspberry coulis adds just the right tang to balance sweetness
02 -
  • Meringues hate humidity, so choose a dry day for best results
  • Any trace of egg yolk will prevent the whites from whipping properly
  • Letting them cool slowly in the oven prevents cracking
03 -
  • Use a metal or glass bowl for whipping eggs, plastic can retain oils
  • Test if the sugar is dissolved by rubbing a bit of meringue between your fingers
  • If it is grainy, keep whipping until completely smooth

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