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Pink Swirled Meringues with Pomegranate Syrup Recipe

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4 from 49 reviews

Delight in these show-stopping pink swirled meringues paired with a luscious homemade pomegranate syrup. Light, airy, and perfectly sweet, these meringues are elevated by a hint of vanilla and the tart freshness of pomegranate for an elegant dessert that’s as beautiful as it is delicious.

  • Total Time: 1 hour 35 minutes
  • Yield: Approximately 12 medium-sized meringues

Ingredients

Meringues:

  • 6 large egg whites, at room temperature
  • 1 1/2 cups caster sugar (320 g)
  • About 1/2 tsp red gel food colouring
  • A pinch of fine salt
  • 1 1/2 tsp cornflour
  • 1 tsp vanilla extract

To Serve:

  • Pomegranate seeds, removed
  • 250 ml - 350 ml cream, whipped

Pomegranate Syrup:

  • 1 cup freshly squeezed pomegranate juice
  • 1/2 cup sugar

Instructions

  1. Preheat Oven and Prepare Tray: Preheat your oven to 140°C (275°F) and line a baking tray with a silicone baking mat or baking paper to prevent sticking.
  2. Whisk Egg Whites: Using an electric mixer, whisk the egg whites until they reach firm peaks. This means when you lift the whisk, the peaks stand straight without drooping.
  3. Add Salt and Sugar Gradually: While the mixer is running, add a pinch of fine salt and then slowly add the caster sugar one tablespoon at a time. Continue whisking on medium-high speed for 10 to 12 minutes until the mixture is glossy and thick.
  4. Incorporate Cornflour and Vanilla: Add the cornflour and vanilla extract at the end and gently mix them through just to combine.
  5. Swirl in Food Colouring: Add the red gel food colouring and carefully fold it in by hand using a gentle swirling motion to create the pink swirls without fully blending the colour.
  6. Shape Meringues: Using two spoons, scoop dollops of the meringue mixture onto the prepared tray, shaping them into rounds with lovely swirls. This may be a bit tricky, but the slightly irregular shapes add to their charm.
  7. Bake Meringues: Bake in the preheated oven for 1 hour. After baking, turn off the oven and leave the meringues inside with the door slightly ajar for 15 minutes to dry out and cool gradually.
  8. Make Pomegranate Syrup: In a small saucepan, bring the freshly squeezed pomegranate juice and sugar to a boil. Reduce to a simmer and cook for 10 to 15 minutes, stirring occasionally, until the syrup thickens to your desired consistency. It will thicken more as it cools.
  9. Serve: Serve the pink meringues topped with whipped cream, a drizzle of the pomegranate syrup, and sprinkle with fresh pomegranate seeds for a stunning presentation.

Notes

  • Store any leftover meringues in a sealed container at room temperature; they keep well for up to a week but are best enjoyed within a day or two for optimal texture.
  • The texture of the meringues will soften and may become chewy over time, so enjoy them fresh for crispiness.
  • You can adjust the amount of food colouring to create deeper or lighter pink swirls as desired.
  • When folding in the cornflour and vanilla, do so gently to avoid deflating the meringue mixture.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: International

Find it online: https://recipesvibe.com/pink-swirled-meringues-with-pomegranate-syrup-recipe/