Pavlova Bombs With Raspberry Coulis (Printable)

Delicate meringue bombs 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 sugar
11 - 1 tbsp lemon juice

→ To Serve (optional)

12 - Fresh raspberries
13 - Mint leaves

# Directions:

01 - Preheat oven to 230°F and line a baking tray with parchment paper.
02 - In a clean bowl, whisk 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 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 tray, spacing 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 5-7 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 together until soft peaks form.
08 - Once meringues are completely cool, carefully cut a small cavity in the base of each bomb. Fill each cavity 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 -
  • You get all the drama of a full pavlova in an elegant, bite-sized package that feels incredibly special
  • The texture contrast between the crisp shell, soft center, and silky cream is absolute magic
  • They look impressive but are actually gluten-free and easier than you might expect
02 -
  • Humidity is meringues enemy, so pick a dry day or keep your kitchen well ventilated while they bake
  • The sugar must be completely dissolved before baking or your meringues will weep and go sticky
  • Fill the meringues right before serving because the cream starts softening that crisp shell within minutes
03 -
  • Use a piping bag fitted with a large star tip for bakery-perfect mounds that look professionally made
  • Avoid making meringues on rainy days, as the moisture in the air can prevent them from crisping properly

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