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
Scale
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.
