Pink meringues with pomegranate syrup
This recipe for pink swirl meringues with pomegranate syrup is one of my all-time favourite recipes and was featured in my second cookbook sweet. These giant meringues are more like mini pavlovas with ith a crispy outer shell and a marshmallow middle. They are a showstopper dessert to end any feast. Meringues are tricky things to make. They are a combination of three variables namely ingredient ratios, temperature and time. If either of these is altered slightly it can have a big effect on your outcome. Higher sugar content will lead to a harder meringue as well as a higher or longer temperature.
How you like your meringue is a matter of personal taste. I like pavlova (or these giant meringues/mini pavlova’s) to be crispy on the outside and soft in the middle, They should still be firm enough to take a slice out of. I like small meringues to have a firmer and crumbly texture.
6 large egg whites – at room temperature
1 1/2 cups of caster sugar (320 g)
about 1/2 tsp red food colouring (I used a gel colouring)
A pinch of fine salt
1 1/2 tsp cornflour
1 tsp vanilla extract
1 pomegranate, seeds removed serve
250ml – 350ml cream, whipped (to serve)
1 cup of freshly squeezed pomegranate juice
1/2 cup sugar