Several meringues on serving plates with a bright red sauce on top

Rose and pomegranate meringues

Name: Rose and pomegranate meringues
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 0
Ingredients: 200g pomegranate seeds; 2 tbsp icing sugar; 300ml double cream; 1 tsp vanilla bean paste; 3 or more drops of rose water; 100g greek yogurt; 1 handful mint leaves shredded, plus extra to serve; 1 handful dried rose petals to serve; handful pistachio nibs to serve; 4 egg whites; 225g caster sugar; 2 tsp cornflour; 1 tsp white wine vinegar; 2 tsp pomegranate molasses plus extra to serve

Anna Glover

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Serves 6

Easy

Prep: 30 mins

Cook: 1 hr

plus cooling

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Ruby-red pomegranate seeds and fragrant rose water are the stars in this festive meringue dessert, served with a sprig of fresh mint and real rose petals

Gluten free

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Try our rose and pomegranate meringues, then check out our lemon meringue pie, hazelnut meringues, brown sugar meringues with rhubarb compote, black forest meringues and more pomegranate recipes.

Fragrant, sweet pomegranate seeds are encased in a leathery red jacket – the fruit grows on trees in warmer climes, throughout the Middle East, India and Mediterranean. Their rich history is tangled in symbolism for fertility and abundance, and their tiny ruby seeds add a pop of colour and crunch to sweet and savoury dishes. Their flavour is sweet, tart and floral at the same time, and brings freshness to winter salads, but can also be used as a garnish to lamb dishes, to add a pop of zing to a slaw or mixed with winter citrus for a festive fruit salad.

Ingredients

Nutrition

200g pomegranate seeds
2 tbsp icing sugar
300ml double cream
1 tsp vanilla bean paste
3 or more drops of rose water
100g greek yogurt
1 handful mint leaves

shredded, plus extra to serve
1 handful dried rose petals

to serve
handful pistachio nibs

to serve

MERINGUES

4 egg whites
225g caster sugar
2 tsp cornflour
1 tsp white wine vinegar
2 tsp pomegranate molasses

plus extra to serve

Nutrition: per serving

kcal490
fat28.7g
saturates17.7g
carbs52g
sugars50.1g
fibre1.4g
protein4.7g
salt0.24g

Method

step 1

For the meringues, heat the oven to 150C/ 130C fan/gas 2. Whisk the egg whites until fluffy and doubled in size. With the motor still running, add the sugar, a tablespoon at a time, until it’s all been added and the mixture is thick and glossy – it should hold stiff peaks when the beaters are lifted out. Whisk in the cornflour and vinegar, then swirl in the molasses using a spoon. Drop six large dollops of the meringue onto a baking sheet lined with baking paper. Make a dip in the middle of each for the cream to sit. Bake for 1 hr, then turn off the heat, open the oven door slightly and leave until completely cool.
step 2

Toss the pomegranate seeds with 1 tbsp of the icing sugar and mix a few times. Leave to macerate for 30 mins at room temperature. Whip together the cream, vanilla, rose water and remaining 1 tbsp of icing sugar until it holds soft peaks, then fold in the yogurt.
step 3

To serve, put the meringues on six small plates. Top with the rose cream and sprinkle over the macerated pomegranate seeds (leaving the juice behind), the pistachios, rose petals and mint. Add a drizzle of molasses to the left-over macerating juice, then drizzle over the meringues to serve.

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Authors

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Anna GloverSenior food editor

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