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Pavlova Bombs

Light and crispy mini pavlovas filled with whipped cream and fresh berries.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Meringue
  • 4 egg whites room temperature
  • 1 cup granulated sugar
  • 1 tsp cornstarch
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
Filling
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
Toppings
  • 1 cup strawberries sliced
  • 0.5 cup blueberries
  • 0.5 cup raspberries

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper.
  2. Beat egg whites until soft peaks form.
  3. Gradually add sugar while beating until stiff glossy peaks form.
  4. Mix in cornstarch, vanilla extract, and lemon juice.
  5. Spoon or pipe meringue into small domes with an indentation in the center.
  6. Bake for 60 minutes, then allow to cool in the oven for 30 minutes.
  7. Whip cream with powdered sugar and vanilla until fluffy.
  8. Fill cooled pavlovas with whipped cream and top with berries before serving.

Notes

Store meringue shells in airtight container and fill just before serving for best texture.