Easy Vegetarian Pavlova Bombs - Under 400 Calories

👨‍🍳 Instructions

1. 1
   Step 1

   Preheat oven to 150°C / 325°F (all oven types). Separate egg yolks from egg whites while fridge cold. Measure out 1/3 cup (80 ml) egg whites and set aside to come to room temperature for 15 minutes.

2. 2
   Step 2

   In a stand mixer or using an electric beater, beat the egg whites on high for 1 minute. While still beating, slowly pour the sugar in over 1 minute. Continue to beat for 5 minutes on high until fluffy, glossy, and no sugar grains remain. Add vinegar and cornflour then beat for a further 30 seconds.

3. 3
   Step 3

   Dab a bit of meringue on the corners of trays then cover with baking paper. Transfer meringue mixture into a large piping bag and snip the end to make a large 2cm / 0.8" hole. Pipe 5 mounds on the tray, then smooth into domes that are taller than they are wide.

4. 4
   Step 4

   Place trays in the oven, immediately turn oven down to 110°C/225°F (100°C fan) and bake for 1 hour 30 minutes or until dry to touch. Turn oven off and leave to fully cool for 3 hours or overnight.

5. 5
   Step 5

   Make the Lemon Curd and Raspberry Coulis while the pavlovas are in the oven. Beat cream ingredients until soft peaks form.

6. 6
   Step 6

   Transfer raspberry coulis, lemon curd, and cream into separate piping bags. Place a pavlova bomb upside down and cut a 1cm / 0.4" hole in the base. Use a chopstick to make room inside.

7. 7
   Step 7

   Pipe raspberry coulis (~1 1/2 tsp), then lemon curd (~2-3 tsp) into the hole. Plug the hole with cream.

8. 8
   Step 8

   Pipe ~2 tbsp cream on a plate, top with pavlova bomb. Pipe and spread more cream on top, garnish with raspberry, mint, pistachio, and dust with icing sugar. Serve immediately.