Pink meringues with pomegranate syrup

If you’re looking for a delightful treat that not only pleases the palate but also dazzles the eyes, look no further than these Pink meringues with pomegranate syrup. Light as air and bursting with flavor, these meringues are the perfect combination of sweetness and tartness. The delicate pink hue, combined with the vibrant pomegranate syrup, creates an irresistible dessert that is sure to impress at any gathering. Whether you’re celebrating a special occasion or just indulging in a little self-care, these meringues are a must-try!

Why You’ll Love This Recipe

Imagine biting into a crisp, airy meringue that melts in your mouth, followed by the luscious drizzle of homemade pomegranate syrup. The flavor is a harmonious blend of sweet and tangy, making it a perfect companion to a dollop of whipped cream. Not only is this dessert a feast for the taste buds, but it’s also visually stunning, making it a fantastic centerpiece for any dessert table. Plus, with just a handful of ingredients, you can whip up this elegant treat in no time!

Ingredient Rundown

To create these delightful Pink meringues with pomegranate syrup, you will need the following ingredients:

• 6 large egg whites – Ensure they are at room temperature for better volume.
• 1 1/2 cups caster sugar (320 g) – This fine sugar helps create a smooth meringue.
• 1/2 tsp red food coloring – Use a gel coloring for a vibrant hue.
• A pinch of fine salt – Balances the sweetness and enhances flavor.
• 1 1/2 tsp cornflour – Helps stabilize the meringue and gives it a chewy texture.
• 1 tsp vanilla extract – Adds a lovely depth of flavor.
• 1 pomegranate – Seeds removed, for garnish.
• 250ml – 350ml cream – Whipped, to serve alongside the meringues.
• 1 cup freshly squeezed pomegranate juice – For the syrup.
• 1/2 cup sugar – To sweeten the pomegranate syrup.

Toolbox for This Recipe

Before diving into the baking process, gather these essential tools:

• Electric mixer – For whipping the egg whites to perfection.
• Baking sheets – Line them with parchment paper for easy meringue release.
• Spatula – To gently fold in the ingredients.
• Measuring cups and spoons – For precise measurements.
• Saucepan – To prepare the pomegranate syrup.

Pink meringues with pomegranate syrup: Step-by-Step Guide

Step 1: Preheat the Oven

Start by preheating your oven to 100°C (210°F). This low temperature helps to dry out the meringues rather than bake them.

Step 2: Prepare the Baking Sheets

Line two baking sheets with parchment paper. You can use a pencil to lightly mark circles on the parchment for uniform meringue sizes.

Step 3: Whip the Egg Whites

In a clean mixing bowl, add the egg whites and a pinch of salt. Using an electric mixer, beat the egg whites on medium speed until soft peaks form. This usually takes about 3-4 minutes.

Step 4: Add the Sugar Gradually

Once soft peaks have formed, increase the speed to high and gradually add the caster sugar, one tablespoon at a time. Continue whipping until the mixture is glossy and stiff peaks form, which should take about 5-7 minutes.

Step 5: Incorporate the Cornflour, Vanilla, and Food Coloring

Gently fold in the cornflour, vanilla extract, and red food coloring using a spatula. Be careful not to deflate the meringue mixture; you want to preserve its airy texture.

Step 6: Pipe the Meringues

Transfer the meringue mixture to a piping bag fitted with a large round tip. Pipe small rounds onto the prepared baking sheets, using the marked circles as a guide.

Step 7: Bake the Meringues

Place the baking sheets in the preheated oven and bake for about 1.5 to 2 hours or until the meringues are crisp and can easily lift off the parchment without sticking. Turn off the oven and let the meringues cool completely inside with the door ajar.

Step 8: Make the Pomegranate Syrup

While the meringues are cooling, prepare the pomegranate syrup. In a saucepan, combine the freshly squeezed pomegranate juice and sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves. Let it reduce for about 10-15 minutes until it thickens slightly. Remove from heat and let it cool.

Step 9: Whip the Cream

In a separate bowl, whip the cream until soft peaks form. You can add a touch of sugar if you prefer sweeter cream.

Step 10: Assemble and Serve

To serve, place a meringue on a plate, top with a dollop of whipped cream, drizzle with pomegranate syrup, and sprinkle pomegranate seeds on top. Repeat with remaining meringues and enjoy!

Spring–Summer–Fall–Winter Ideas

These Pink meringues with pomegranate syrup are versatile and can be enjoyed throughout the year. Here are some ideas for seasonal variations:

• Spring: Add edible flowers for a beautiful presentation.
• Summer: Serve with fresh berries and a dollop of lemon curd.
• Fall: Incorporate spices like cinnamon or nutmeg into the meringue for a cozy flavor.
• Winter: Top with crushed peppermint candies for a festive touch.

Recipe Notes & Chef’s Commentary

• Ensure your mixing bowl and utensils are completely clean and dry, as any fat can prevent the egg whites from whipping properly.
• For a more intense pink color, you can adjust the amount of food coloring to your preference.
• Storing meringues in an airtight container is crucial to maintain their crisp texture.
• Feel free to experiment with different fruit juices for the syrup—raspberry or strawberry work beautifully, too!

Make-Ahead & Storage

The meringues can be made ahead of time and stored in an airtight container at room temperature for up to a week. The pomegranate syrup can also be made in advance and stored in the refrigerator for up to a week. Simply reheat gently if it thickens too much in the fridge.

Helpful Q&A

Can I use egg whites from a carton instead of fresh egg whites?

Yes, you can use pasteurized egg whites from a carton, but the texture may vary slightly. Ensure you follow the equivalent measurement provided on the carton.

What can I do if my meringue doesn’t form stiff peaks?

If your meringue isn’t forming stiff peaks, check for any residue in your bowl or on your beaters. Even a small amount of fat can prevent proper whipping. Start again with clean equipment.

Can I make these meringues without food coloring?

Absolutely! The meringues can be made without food coloring for a classic white look, or you can experiment with natural colorants like beet juice for a more subtle hue.

What if I don’t have cornflour?

If you don’t have cornflour, you can omit it; however, it does add a lovely texture. You could try using a bit of cornstarch as a substitute.

Cook This Next

• Vanilla Cream Puffs – Light and airy, perfect for filling with your favorite cream!
• Chocolate Mousse – Rich and decadent, a classic dessert that never fails to impress.
• Raspberry Tart – A buttery crust filled with creamy raspberry filling.

Bring It to the Table

These Pink meringues with pomegranate syrup are sure to be a showstopper at any gathering. Their delicate texture and vibrant colors add a touch of elegance to any table. Whether you’re enjoying them as a light dessert after dinner or serving them at a springtime gathering, they will undoubtedly leave your guests swooning. So gather your ingredients, put on your apron, and prepare to indulge in these delightful meringues that are as beautiful as they are delicious!

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