A blog that I have recently found and really like is Mimi Thorissons’s – Manger. It’s achingly beautiful and instantly makes me yearn for Europe. Mimi lives in Medoc in France and it kind of looks like she has a perfect life. Her recipes are lovely, and her photographs have an exquisite old-world patina feel to them. Who doesn’t want to be transported to another place when browsing the interwebs.
I fell in love with these gorgeous meringues the minute I saw them. Hitting my current love affair with pomegranates head-on, I couldn’t wait to dive into my kitchen.
Meringues are tricky things to make. Don’t let anyone tell you otherwise. It was the recipe that took me the longest to perfect in my cookbook, and after nine tests, I finally got my mini pavlova’s exactly how I wanted them. The making of meringue is a combination of exact ingredients and ratios, as well as the temperature and time to bake them. These three variables when altered slightly here or there can have a big effect on your outcome.
How you like your meringue is a matter of personal taste. I like pavlova to be crispy on the outside and soft in the middle, but still firm enough to take a slice out of. I like meringues to have a firmer and crumbly texture.
I made 4 big meringues out of this recipe, and they were more like mini pavlova’s. Next time I will make several smaller ones and check out the result.
I adapted the recipe slightly by using large eggs (these are all I ever buy), and caster sugar instead of granulated sugar. I added the cornflour right at the end with a teaspoon of vanilla extract. I made my own version of pomegranate syrup, which I cooked for quite a while to reduce it to the syrupy consistency that I wanted.
Topped with generous dollops of whipped cream and fresh pomegranate seeds, this was an absolutely beautiful dessert and big texture adventure.
I gave one to a friend who served it at a dinner, and there were mutterings of ‘best meringue ever eaten’ etc.
Meringues | makes 4 large meringues
- 6 large egg whites – at room temperature
- 1 1/2 cups of caster sugar (320 g)
- about 1/2 t red food colouring (I used a gel colouring)
- A pinch of fine salt
- 1 1/2 t cornflour
- 1 t vanilla extract
- 1 pomegranate, seeds only to serve
- 250ml – 350ml cream to whip
- 1 cup of freshly squeezed pomegranate juice (see how to do this easily here)
- 1/2 cup of sugar
Preheat the oven to 140° C 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 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 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.
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.
other recipes with pomegranate:
I can also be found enthusiastically pinning beautiful food Pinterest.