Serves: ~12–15 bombs
Prep + cook time: ~35–40 minutes
Style: mini meringue desserts with fruit and cream
🛒 Ingredients
Meringue Shells
- 4 large egg whites
- 1 cup (200 g) caster sugar (superfine sugar)
- 1 tsp white vinegar
- 1 tsp cornstarch (cornflour)
- 1 tsp vanilla extract
Filling & Topping
- 300 ml heavy (whipping) cream
- 2–3 tbsp powdered sugar (to sweeten the cream)
- 1 tsp vanilla extract
- Assorted fresh fruit (e.g., berries, kiwi, passionfruit, sliced banana or mango)
- Optional: lemon zest or a light dusting of powdered sugar
👩🍳 Instructions
- Preheat the oven:
Preheat your oven to 120°C (250°F). Line a large baking tray with baking paper. - Prepare the meringue base:
In a very clean, dry bowl, beat the egg whites with an electric mixer until they become foamy. Continue whipping and gradually add the caster sugar, one tablespoon at a time, until you get glossy, stiff peaks. - Add stabilizers:
Gently fold in the vinegar, cornstarch, and vanilla extract. These help create a crisp shell with a stabilised interior. - Shape the pavlova bombs:
Using a spoon or scooper, place heaped tablespoons of meringue onto the prepared baking tray. Leave space between each — around 2–3 cm (1 inch). - Bake low and slow:
Bake in the preheated oven for about 45–60 minutes at 120°C (250°F), until the meringues are crisp on the outside but still tender inside. Turn off the oven and leave them inside to cool completely (about 1–2 hours). This helps prevent cracking. - Whip the cream:
In a chilled bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form. - Assemble the bombs:
Once the shells are cool, pipe or spoon cream onto the top of each meringue. Add pieces of fresh fruit on top and finish with extra fruit juices or zest if desired. - Serve:
Enjoy immediately — these are best eaten the same day for crisp shells and fresh toppings.
🍽️ Notes & Tips
- You can keep the baked meringues in an airtight container for up to 2 days (without cream), but assemble them just before serving for best texture.
- Choose fruits that are juicy but not too wet so the meringue stays crisp longer.
- If you like a tangy contrast, passionfruit pulp or citrus zest pairs beautifully with the sweet cream.
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