The holiday season calls for festive food. This season I decided to make meringues. Last winter, while in Assisi, we saw the most beautiful meringues at an adorable pasticceria and I was determined to have some for our Christmas Eve dinner. It’s pomegranate season and the red color is perfect for the holidays. They would also be fabulous for Valentine’s as well. Meringues are one of those desserts that seems intimidating, but in reality is quite simple.
Top with homemade whipped cream and you are sure to satisfy your guests with this deliciously sweet and absolutely beautiful dessert.
Let me know if you try this recipe and how it turns out!
6 large egg whites (at room temperature)
1 1/2 tsp flour
1/2 tsp red food coloring
A pinch of salt
320g (1 1/2 cups) sugar
1 pomegranate (the seeds for sprinkling on top)
Juice of 2 fresh pomegranates
1 tbsp of fresh lemon juice
5 tbsp sugar
350 ml (1 1/2 cups) whipping cream
Preheat the oven to 140° C (285°F). Line a baking tray with parchment paper.
Meringues (makes 6 large meringues):
Whisk the egg whites and salt on a medium-high speed until frothy. Add both the flour and sugar 2 tbsp at a time. After the egg whites have formed stiff peaks, about 10 minutes, lightly fold or “swirl” in the red coloring (don’t blend the color or your meringues will be more pink rather than swirled). Using two large spoons, spoon the egg whites onto the baking tray lined with parchment paper. Each meringue should be about the size of a large hamburger bun.
Bake for approximately 1 hour then turn off the oven, leaving them to cool for 10 minutes with the door opened just a bit. Then remove from the oven and place onto a serving dish.
Squeeze the juice of 2 pomegranates and heat in a saucepan. Add the lemon juice and sugar and bring to a boil. Then turn down the heat and simmer until the sauce becomes thick and somewhat glossy. Let cool.
Beat the cream until it forms stiff peaks.
Serve each meringue topped with fresh whipped cream. Drizzle the syrup on top and sprinkle with pomegranate seeds.