Meringues are always a favourite in our house; this Pavolova recipe always goes down well. I absolutely love the billowing clouds of white as you whisk them up, soft cushions that crumble, melting-in-the-mouth heaven! I usually serve mine with summer berries, but this recipe makes them more sesasonal; I'm loving the crimson juices against the white dusty meringue.
*makes about 5-6 meringues
For the meringues
•6 extra-large egg whites, at room temperature
•1 + 1/2 tsp cornflour
•1 or 1/2 tsp red food colouring (depending on colour strength desired)
•A pinch of fine salt
•1 1/2 cups sugar
•2 pomegranates, seeds only
•1 1/2 cups whipping cream
Pomegranate and orange blossom water syrup
•Juice of 3 fresh pomegranates
•1 1/2 tbsp orange blossom water
•5 tbsp sugar
1.Preheat the oven to 140° C. Line a baking tray with parchment paper.
2.In a large glass bowl, whisk the egg whites (I use a pair of electric whisks) and salt on a high-speed until frothy – try to keep the whisk position as horizontal as possible. Add the cornflour and sugar (1-2 tbsp at a time) gradually and continue whisking. You should add the sugar in small quantities until the end of the process.
3.When the egg whites form stiff peaks (this usually takes about 10-15 minutes), gently fold in the red food colouring, creating swirls. With the help of two large slotted spoons, spoon the egg whites onto the parchment-lined baking tray. The meringues should be about 10-12 cm large and 6 cm high. ‘Twirl’ your spoon around and finish off with a spiky peak.
4.Bake for about 1 hour. Switch off the oven, and leave them to cool inside the oven with the door slightly open for 15 minutes.
5.For the syrup, squeeze the juice of the 3 pomegranates. Heat in a saucepan, add orange blossom water and sugar. Bring to a boil, turn down the heat and simmer until thick and glossy. Leave to cool and set aside.
6.Serve meringues with whipped cream, a handful of pomegranate seeds on top and drizzle with the pomegranate and orange blossom water syrup.