Pavlova Bombs
Crisp on the outside, marshmallowy on the inside, these Pavlova Bombs are filled with lemon curd and raspberry sauce, topped with crushed pistachios and fresh raspberries. A bite-sized twist on a classic dessert that’s perfect for any celebration.
Ingredients
Scale
- 4 large egg whites
- 1 cup granulated sugar
- 2 teaspoons cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- ¾ cup lemon curd
- ½ cup raspberry sauce or jam
- Fresh raspberries, for topping
- 2 tablespoons crushed pistachios
- Fresh mint leaves, optional
Instructions
- Preheat the oven to 225°F (110°C) and line a baking tray with parchment paper.
- In a clean bowl, whip the egg whites on medium-high speed until soft peaks form.
- Gradually add sugar, one tablespoon at a time, whipping until glossy stiff peaks form.
- Fold in cornstarch, vinegar, and vanilla extract.
- Using a piping bag or spoon, form small round nests on the tray and create a shallow center in each.
- Bake for 90 minutes, then turn off the oven and let the meringues cool inside with the door slightly open.
- Once cooled, carefully remove from the tray.
- Fill each center with lemon curd and raspberry sauce.
- Top with fresh raspberries, crushed pistachios, and mint leaves if using.
- Serve immediately and enjoy!
Notes
- Let egg whites come to room temperature for better whipping.
- Fill just before serving to keep meringues crisp.
- You can make the meringue shells a day ahead.
- Store leftovers in the fridge but note that texture may soften.
Find it online: https://dishmio.com/pavlova-bombs/