If you’re looking for a show-stopping dessert that feels both delicate and indulgent, the Pink Meringues with Pomegranate Syrup and Cream Recipe is an absolute treasure. Imagine crisp, airy meringues tinted with a blush pink hue, paired beautifully with the vibrant tartness of homemade pomegranate syrup, and cloud-like whipped cream that melts in your mouth. This dessert is as visually stunning as it is delightful in flavor—a perfect sweet treat to impress friends or elevate a special occasion with ease and a dash of elegance.
Ingredients You’ll Need
This recipe calls for ingredients that are wonderfully simple yet essential to achieving the perfect balance of texture, sweetness, and color. Each element plays a key role, from egg whites creating that light, crisp base to pomegranate syrup bringing a vibrant jewel-like finish.
- 6 large egg whites (at room temperature): Provide the fluffy, airy structure that’s crucial for the meringues to form stiff peaks and bake evenly.
- 1.5 cup caster sugar (320 g): A fine sugar that dissolves easily, ensuring a smooth, glossy meringue without graininess.
- 0.5 tsp red food coloring (gel): Gives the meringues a pretty pink tint without affecting the texture or flavor.
- A pinch of fine salt: Enhances the sweetness and helps stabilize the egg whites.
- 1.5 tsp cornflour: Adds stability to the meringue, preventing cracks and adding a slight chewiness inside.
- 1 tsp vanilla extract: Brings warmth and depth to the sweet meringue base.
- 1 pomegranate (seeds removed): Used as a garnish to add a refreshing burst of color and tartness.
- 250-350 ml cream (whipped, to serve): Soft whipped cream acts as a luxurious, silky counterpoint to the crisp meringue.
- 1 cup freshly squeezed pomegranate juice: The base for making the rich, tangy pomegranate syrup.
- 0.5 cup sugar (to sweeten the syrup): Balances the natural tartness of the pomegranate juice in the syrup.
How to Make Pink Meringues with Pomegranate Syrup and Cream Recipe
Step 1: Prepare for Baking
Start by preheating your oven to a gentle 100°C (210°F). This low temperature is key to drying out the meringues slowly, ensuring they become perfectly crisp without browning. Meanwhile, line two baking sheets with parchment paper so your meringues won’t stick as they bake.
Step 2: Whip the Egg Whites
Using a clean bowl, whisk the egg whites with a pinch of salt until they form soft peaks—a fluffy and billowy stage that shows the eggs are aerating nicely. This takes about 3–4 minutes by hand but less with an electric mixer, so keep an eye on it!
Step 3: Add Sugar to Form Stiff Peaks
Gradually add the caster sugar while increasing the whisk speed, whisking until the mixture turns shiny and stiff peaks form. This is when the meringue holds its shape firmly and looks glossy, usually taking 5–7 minutes. This step is crucial for that iconic crisp yet melt-in-your-mouth texture.
Step 4: Fold in Flavorings and Color
Gently fold in the cornflour, vanilla extract, and the red gel food coloring to the meringue base. Folding rather than stirring keeps the delicate air bubbles intact while evenly distributing the pink hue and flavor.
Step 5: Shape the Meringues
Pipe or spoon the meringue onto the parchment-lined sheets, using marked circles if you like to keep shapes consistent. This is where your creativity can shine—classic rounds or whimsical shapes, all will taste divine.
Step 6: Bake and Cool
Bake your meringues for 1.5 to 2 hours until they are crisp on the outside and can easily lift off the parchment. Then, cool them in the oven with the door slightly open to prevent cracks from sudden temperature changes. This slow cool adds to their perfect texture.
Step 7: Prepare the Pomegranate Syrup
While the meringues bake, simmer freshly squeezed pomegranate juice and sugar until the syrup thickens and reduces by about half. This syrup should be luxurious and vibrant, bursting with tartness balanced by sweetness to drizzle over your meringues.
Step 8: Whip the Cream
Whip your cream to soft peaks just before serving. If you like a touch of sweetness, add a sprinkle of sugar while whipping. The soft, airy cream is key to complementing the crisp meringue and tart syrup perfectly.
Step 9: Assemble and Serve
Top your pink meringues with a dollop of whipped cream, drizzle generously with homemade pomegranate syrup, and sprinkle with fresh pomegranate seeds for a burst of color and crunch. Voilà, you have a dessert that’s utterly impressive yet simple to put together!
How to Serve Pink Meringues with Pomegranate Syrup and Cream Recipe
Garnishes
Fresh pomegranate seeds are a natural garnish, adding jewel-like pops of color and a pleasant tartness that contrast beautifully with the sweetness of the meringue and cream. You can also consider a few edible flowers or a light dusting of powdered sugar for a fancy finish.
Side Dishes
These meringues shine best on their own or with fresh fruit salad alongside to add fresh acidity and texture contrasts. A scoop of vanilla ice cream is another perfect option, creating an extra indulgent dessert experience.
Creative Ways to Present
Try stacking the meringues into a delicate tower for an elegant centerpiece or serve them deconstructed on individual plates with streaks of pomegranate syrup artistically drizzled around. You can also present the cream in a small glass bowl on the side, allowing guests to add as much as they like.
Make Ahead and Storage
Storing Leftovers
Meringues are best stored in an airtight container at room temperature to keep their crisp texture. Avoid refrigeration as it can introduce moisture and make them soggy. Stored properly, they’ll keep well for up to a week.
Freezing
You can freeze meringues on a baking sheet, then transfer them to a container once solid. When you want to enjoy them, let them thaw at room temperature—this method allows you to prepare well in advance without sacrificing texture.
Reheating
If your meringues soften, a quick re-crisping can be done by placing them in a low oven (around 100°C) for 5–10 minutes. Just watch carefully to avoid browning, and let them cool fully before serving.
FAQs
Can I use regular sugar instead of caster sugar?
Caster sugar is recommended because of its fine texture which dissolves quickly into the egg whites, giving a smooth meringue. You can pulse regular granulated sugar in a blender to make it finer if you don’t have caster sugar on hand.
What if I don’t have cornflour? Can I skip it?
Cornflour helps stabilize the meringue and keeps it soft inside while crispy outside. While you can skip it, your meringues might be slightly less stable and could develop cracks more easily.
How do I know when the meringues are done baking?
They should feel completely dry and crisp to the touch and lift easily from the parchment paper. If they sound hollow when tapped gently, they’re ready!
Can I make the pomegranate syrup ahead of time?
Yes! The syrup can be made a day or two in advance and stored in the refrigerator. Reheat slightly before serving if it becomes too thick or crystallized.
Is it necessary to use room temperature egg whites?
Using egg whites at room temperature helps them whip up more easily and achieve maximum volume, resulting in lighter, fluffier meringues.
Final Thoughts
There’s something truly magical about the Pink Meringues with Pomegranate Syrup and Cream Recipe—a dessert that feels both elegant and approachable, perfect for treating yourself or impressing company. Once you taste the delicate crispness paired with tart, luscious syrup and creamy whipped topping, you’ll be hooked. Give it a go and enjoy every delightful bite of this charming, colorful dessert!
Print
Pink Meringues with Pomegranate Syrup and Cream Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 50 minutes
- Total Time: 2 hours 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: European
Description
Delicate and airy pink meringues enhanced with a vibrant pomegranate syrup, served with whipped cream and fresh pomegranate seeds for a stunning and delicious dessert perfect for special occasions or elegant gatherings.
Ingredients
Meringues
- 6 large egg whites (at room temperature)
- 1.5 cup caster sugar (320 g)
- 0.5 tsp red gel food coloring
- a pinch fine salt
- 1.5 tsp cornflour
- 1 tsp vanilla extract
Syrup
- 1 cup freshly squeezed pomegranate juice
- 0.5 cup sugar (to sweeten the syrup)
To Serve
- 250–350 ml cream (whipped, to serve)
- 1 pomegranate (seeds removed, for garnish)
Instructions
- Preheat oven: Preheat the oven to 100°C (210°F) to prepare for drying out the meringues at a low temperature.
- Prepare baking sheets: Line two baking sheets with parchment paper to prevent sticking and make for easy cleanup.
- Whip egg whites: In a clean bowl, whisk the egg whites and a pinch of salt until soft peaks form, which usually takes about 3 to 4 minutes. This step is essential for incorporating air for the meringue’s light texture.
- Add sugar gradually: Slowly add caster sugar while increasing the mixer speed to high. Continue whipping until the mixture turns glossy and stiff peaks form, around 5 to 7 minutes, indicating the meringue is ready.
- Fold in ingredients: Gently fold in the cornflour, vanilla extract, and red gel food coloring very carefully to maintain the airy texture without deflating the meringue.
- Pipe meringue: Using a piping bag, pipe the meringue onto the prepared baking sheets, using marked circles as a guide to create uniform sizes.
- Bake meringues: Bake in the preheated oven for 1.5 to 2 hours until the meringues are crisp on the outside. Then turn off the oven and allow them to cool inside with the door slightly ajar to avoid cracking.
- Make pomegranate syrup: Simmer the freshly squeezed pomegranate juice and sugar together on the stovetop for 10 to 15 minutes until the syrup thickens slightly, then set aside to cool.
- Whip cream: Whip the cream until soft peaks form. Optionally, add a little sugar to taste if you prefer sweeter cream.
- Assemble dessert: Serve the meringues topped with whipped cream, drizzle generously with the pomegranate syrup, and sprinkle fresh pomegranate seeds over for garnish and an added burst of flavor.
Notes
- Ensure egg whites are free of any yolks to achieve the best volume and texture.
- Use a clean, grease-free bowl to whip the egg whites for ideal peaks.
- Allow meringues to cool completely in the oven for the best crispness.
- The pomegranate syrup can be made ahead and refrigerated for up to 3 days.
- Adjust the amount of food coloring to achieve your preferred shade of pink without affecting flavor.
- Whipped cream can be stabilized with a little gelatin if you want it to hold shape longer.
