Pavlova Bombs!

By RecipeTin Eats · 90 min

Ingredients

Instructions

1. Preheat the oven to 150°C / 325°F.
2. Separate the eggs while cold. Measure 80 ml of egg whites and let them stand 15 minutes to reach room temperature.
3. Beat the whites on high for 1 minute in a stand mixer or with an electric beater. Keep beating while slowly pouring in the sugar over 1 minute.
4. Beat on high for 5 more minutes until fluffy and glossy with no sugar grains when rubbed between fingers. Add vinegar and cornflour and beat 30 seconds more.
5. Dab a little meringue on the corners of 2 trays and line them with baking paper.
6. Pipe the meringue through a large bag with a 2 cm opening into 5 mounds on the tray. Smooth each into a dome taller than wide, about 4 cm wide and 6.5 cm tall.
7. Put both trays in the oven, immediately lower the temperature to 110°C / 225°F (100°C fan), and bake 1 hour 30 minutes, or until dry to the touch on the base. Keep baking if sticky.
8. Turn off the oven and let the meringues cool fully inside for 3 hours or overnight.
9. Make the lemon curd and raspberry coulis while the meringues bake: simmer to thicken, strain, then chill.
10. Whip the cream with the caster sugar and vanilla on high until soft peaks form, about 45 seconds with a stand mixer or 1–1½ minutes by hand. Do this just before serving unless stabilising.
11. Put the coulis, curd and cream into separate piping bags. Snip about 5 mm off the coulis bag and about 1 cm off the cream bag.
12. Place a meringue upside down in a muffin tin. Cut a 1 cm hole in the middle with a small sharp knife. Gently push a chopstick around to make room inside.
13. Pipe about 1½ tsp coulis, then 2–3 tsp curd into the hole. Plug the hole with cream.
14. Pipe about 2 tbsp cream on a plate and set the meringue on it. Pipe and spread more cream on top. Decorate with a raspberry, a mint sprig, chopped pistachios and a dusting of icing sugar. Serve immediately, so guests can smash them open.

Summarized from RecipeTin Eats's video. Watch it for the details.

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