Recipe: Meringue Bomb


Grab your silicone bakeware and give these a go next time you're feeling fancy. The French meringue bomb contains fruit and cream, it's drizzled with chocolate and finished with pistachio. What more could you want from a dessert?


For The Meringue

  • 3 large egg whites
  • 175 g caster sugar
  • 1/2 tsp cream of tartar

For The Filling

  • 2 kiwi fruits
  • 2 passion fruits
  • 600 ml double cream
  • 50 g caster sugar
  • 2 tsp vanilla extract
  • 200 g dark chocolate chips

For The Topping

  • 100 g dark chocolate
  • 50 g pistachios

Step 1

Make The Meringue Shells

Preheat the oven to 120ºC. Whisk the egg whites in a Stand Mixer with whisk attachment until you have soft peaks. Sprinkle in the caster sugar and cream of tartar and continue whisking until you have stiff glossy peaks. Spoon the meringue into a piping bag and pipe the meringue around upturned and greased silicone hemisphere moulds, about 10cm across. Spread the meringue so that there are no gaps.

Step 2

Bake The Meringue Shells

Bake in the oven for 1 hour, then switch the oven off and leave the meringue to cool inside. Once cool, very carefully remove the meringues from the mould and trim them, creating a flat bottom on half of them and neat edges around the rim.

Step 3

Prepare The Fruit

Top and tail the kiwi fruits then carefully peel using a knife. Cut into a small dice. Cut the passion fruit in half and scoop out the seeds.

Step 4


Wash and reuse the bowl for the Stand Mixer to whip the cream with the sugar and vanilla extract to soft peaks, using the whisk attachment. Fold in the chocolate chips using the folding tool, then remove half of the mixture into a separate bowl. Fold the chopped kiwi fruit into the separate bowl and the passion fruit pulp into the one on the machine. Spoon the kiwi cream into one half of the meringue cups and the passion fruit into the other. Place the meringues with the flat bottoms onto a serving plate and carefully place the other halves on top.

Step 5

Finish And Serve

Melt the chocolate for the topping in the microwave for 30 seconds at a time until just melted, then drizzle it over the meringues and let it set in drips. Pulse the pistachio nuts in a Mini Chopper food processor until roughly chopped and scatter them over the chocolate. Serves 4

Hungry for more? Try one of these!