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
Pomegranate syrup:
- 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 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 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 the 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 its the thickens you like.
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