Pavlova Bombs
Pavlova Bombs are bite-sized meringue treats with a crisp shell and soft, marshmallowy center, filled with whipped cream and fresh fruit or curd. Perfect for parties or elegant desserts, they’re light, customizable, and visually stunning.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 2 hours 20 minutes (includes cooling)
- Yield: 15–20 pavlova bombs
- Category: Dessert
- Method: Baking
- Cuisine: Australian
- Diet: Gluten Free
Ingredients
- 4 egg whites
- 1 cup granulated sugar
- 1 tsp cornstarch
- 1 tsp white vinegar or lemon juice
- 1 tsp vanilla extract
- 1 cup whipping cream
- Fresh fruit (berries, kiwi, passionfruit, etc.)
- Optional: lemon curd, fruit compote, edible flowers, mint leaves
Instructions
- Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper.
- In a clean bowl, beat egg whites until soft peaks form.
- Gradually add sugar, 1 tablespoon at a time, and beat until stiff, glossy peaks form and sugar is dissolved.
- Gently fold in cornstarch, vinegar, and vanilla extract.
- Spoon or pipe 1.5–2 inch mounds onto the baking sheet, spacing them apart.
- Use the back of a spoon to make a small well in the center of each mound.
- Bake for 1 hour, then turn off the oven and let the meringues cool inside with the door closed for another hour.
- Whip cream to soft peaks. Prepare fruit or other toppings.
- Just before serving, fill meringue centers with whipped cream and top with fruit, curd, or compote.
Notes
- Ensure bowl and beaters are clean and dry before whipping egg whites.
- Do not refrigerate unfilled meringues—store in an airtight container at room temperature.
- Fill just before serving to maintain crispness.
Nutrition
- Serving Size: 1 pavlova bomb
- Calories: 80
- Sugar: 10g
- Sodium: 15mg
- Fat: 3.5g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
Find it online: https://thefamilycooking.com/pavlova-bombs/
