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Pink meringues with pomegranate syrup

These Pink meringues with pomegranate syrup are a delightful treat! Light, airy, and bursting with flavor, they are sure to impress at any gathering.
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Elegant, Meringue, Pomegranate
Servings: 8 servings

Ingredients

  • 6 large egg whites at room temperature
  • 1.5 cup caster sugar (320 g)
  • 0.5 tsp red food coloring (gel)
  • a pinch fine salt
  • 1.5 tsp cornflour
  • 1 tsp vanilla extract
  • 1 pomegranate seeds removed, for garnish
  • 250-350 ml cream whipped, to serve
  • 1 cup freshly squeezed pomegranate juice for the syrup
  • 0.5 cup sugar to sweeten the syrup

Instructions

  • Step 1: Preheat the oven to 100°C (210°F) to dry out the meringues.
  • Step 2: Line two baking sheets with parchment paper.
  • Step 3: Whip the egg whites and salt in a clean bowl until soft peaks form (about 3-4 minutes).
  • Step 4: Gradually add caster sugar while increasing the speed to high until glossy, stiff peaks form (5-7 minutes).
  • Step 5: Gently fold in cornflour, vanilla, and food coloring.
  • Step 6: Pipe the meringue onto the prepared sheets using marked circles as guides.
  • Step 7: Bake for 1.5 to 2 hours until crisp, then cool in the oven with the door ajar.
  • Step 8: Prepare the syrup by simmering pomegranate juice and sugar until thickened (10-15 minutes).
  • Step 9: Whip the cream until soft peaks form, adding sugar if desired.
  • Step 10: Serve meringues topped with whipped cream, pomegranate syrup, and seeds.

Equipment

  • Electric Mixer
  • Baking Sheets
  • Spatula
  • Measuring cups and spoons
  • Saucepan

Notes

  • Ensure all equipment is clean and dry for best results.
  • Adjust food coloring for a more intense pink if desired.
  • Store meringues in an airtight container to maintain crispness.