Description
These stunning red pavlova bombs are crisp, creamy, and bursting with raspberry flavor. They are the showstopping dessert everyone will remember.
Ingredients
Scale
- 4 large egg whites, about 120 g
- 1 cup (200 g) superfine granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice or white vinegar
- 1 teaspoon cornstarch
- 1/2 teaspoon gel red food coloring
- 1/8 teaspoon fine salt
- 1 cup (240 ml) cold heavy whipping cream
- 2 tablespoons (15 g) powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups (185 g) fresh raspberries
- 2 tablespoons (25 g) granulated sugar
- 1 teaspoon lemon juice
- 2 tablespoons raspberry jam, optional
Instructions
- Preheat oven to 250°F (120°C), then prepare a parchment-lined baking sheet with six to eight 3-inch circles.
- Beat egg whites with salt until foamy, then gradually add sugar and continue beating until glossy, stiff peaks form.
- Add vanilla, lemon juice, and cornstarch, then mix briefly to combine.
- Gently fold in gel red food coloring until the meringue reaches an even velvet-red shade.
- Spoon meringue onto the prepared circles, building slightly raised edges and shallow centers.
- Reduce oven temperature to 225°F (110°C) and bake for 75 to 90 minutes until dry and firm.
- Turn off the oven, leave the door slightly open, and cool the pavlovas completely inside.
- Toss raspberries with sugar and lemon juice, then let them stand for about 10 minutes.
- Beat heavy cream with powdered sugar and vanilla until medium-stiff peaks form.
- Fill each cooled pavlova with whipped cream and raspberries, then drizzle with raspberry jam if desired and serve immediately.
- Prep Time: 15
- Category: Baking
- Cuisine: American