for the meringues:
3 egg whites
1/4 tsp salt
3 tbs cold water
1 tsp vanilla extract
1/4 tsp cream of tartar
1 cup caster sugar
1 tbs corn starch
pomegranate seeds (to taste for sprinkling on top)
whipped cream (to taste for covering top of meringue)
for the orange blossom and pomegranate syrup:
Juice of 3 fresh pomegranates
1 1/2 tbsp orange blossom water
5 tbsp sugar
1. Spread parchment paper on a baking tray. Draw four side-plate sized circles with a utensil that leaves a crease so you can tell where the circles are for later.
2. Preheat the oven to 135C.
3. Add salt to egg whites. Beat until stiff.
4. Add cold water, vanilla extract and cream of tartar and beat to blend.
5. Combine sugar and cornstarch and add to egg white mixture 1 tbs at a time. Beat well after each addition. Continue to beat until thick and glossy. If you want to add some colouring to your meringues, add a touch of food colouring now and swirl it with a spatula.
6. Pile up the meringues in the circles on the parchment paper with a spatula.
7. Bake the meringues for 1 hour without opening the oven door. Check on the meringues as they are cooking and if you see them burning, turn the heat down. After 1 hour, turn of the heat, do not open the door and leave the meringues in the oven to completely cool.
8. Make the syrup: Pour the pomegranate juice in a saucepan and heat. Add the orange blossom water and sugar. Bring to a boil, turn down the heat, simmer until glossy and thick. Be careful as the syrup will thicken up a bit more when it cools, so take it off the stove just before it appears done. Leave to cool and put to the side.
9. When serving, top with fresh whipped cream, cover with fresh pomegranate seeds and drizzle the syrup on top.
Recipe inspired by Mimi Thorrison’s Pomegranate Pavlova.