Pavlova Bombs With Raspberry Coulis (Print Version)
Delicate meringue bombs with marshmallow centers, whipped cream, and tangy raspberry coulis.
# Ingredient List:
→ 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 sugar
11 - 1 tablespoon lemon juice
→ To Serve
12 - Fresh raspberries
13 - Fresh mint leaves
# Directions:
01 - Preheat oven to 230°F and line baking tray with parchment paper.
02 - In clean bowl, whisk egg whites until soft peaks form. Gradually add caster sugar one tablespoon at time, whisking until stiff glossy peaks form and sugar is completely dissolved.
03 - Gently fold cornstarch, vinegar, and vanilla extract into meringue mixture until just incorporated.
04 - Spoon or pipe small mounds approximately golf ball size onto prepared baking tray, spacing well apart.
05 - Bake for 1 hour until crisp outside. Turn off oven and leave meringues to cool inside with door slightly ajar.
06 - Combine raspberries, sugar, and lemon juice in small saucepan. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until raspberries break down completely. Press through 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 small cavity in base of each bomb. 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 and presentation.
# Expert Advice:
01 -
- Each bite delivers that magical contrast between shattering crisp meringue and cloud soft interior
- The raspberry coulis cuts through the richness and makes everything taste impossibly elegant
02 -
- Humidity is the enemy of meringue. Choose a dry day for best results or run a dehumidifier in your kitchen.
- The meringues are fully done when they lift easily off the parchment and sound hollow when tapped on the bottom.
03 -
- Use a metal spoon to tap the bottom of meringues. If it sounds hollow, they are done.
- Make the coulis the day before and let the flavors meld overnight in the refrigerator.