Pink meringues with pomegranate syrup
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Pink meringues with pomegranate syrup
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A show stopping dessert of pink swirled meringues with pomegranate syrup.
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Ingredients
Meringues:
- 6 egg large whites, at room temperature
- 1 1/2 cups caster sugar 320 g
- red food coloring I used a gel colouring, about 1/2 tsp
- salt pinch, fine
- 1 1/2 tsp cornflour
- 1 tsp vanilla extract
- 1 pomegranate seeds removed serve
- 250 ml cream whipped (to serve, 350ml
Pomegranate syrup:
- 1 cup pomegranate juice freshly squeezed
- 1/2 cup sugar
Instructions
To make the meringues:
- Preheat the oven to 140° C /275F and line a baking tray with a silicone sheet or baking paper.
- Using an electric mixer whisk the eggs white until firm peaks. Keep the whisk running and add the salt add the sugar very slowly, one tablespoon at a time. Keep whisking for 10 - 12 minutes on medium-high speed. Add the cornflour and vanilla at the end and mix through briefly.
- Add the food colouring, and by hand gently swirl this through the meringue. Using two spoons, scoop out dollops of the mixture and shape them into rounds on the baking paper to create swirls *this is a little tricky but don't worry, they look beautiful in the end.
- Bake for 1 hour, then switch off the oven. Leave the meringues in the oven with the door slightly ajar for 15 minutes.
Syrup:
- Bring the juice and sugar to a boil in a small pot, then reduce to a simmer and cook for about 10 - 15 minutes until it thickens. As it cools it will thicken more. Keep cooking it until it's the thickness you like.
Notes
- Store any leftover meringues in a sealed container for up to a week.
- The texture of the meringue will deteriorate over time and are best eaten within a day or two of making them.
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