Pomegranate Meringues with Pistachios
This is a spectacular pudding of bewitching colours, all blushing meringues, vivid green pistachio dust and the sparkle of pomegranate jewels.
Ingredients
4 egg whites
210g caster sugar, preferably unrefined for the colour
3 tbsp pomegranate molasses
60g pistachios, finely chopped
1 large pomegranate
400ml double cream
Recipe
Preheat the oven to 100°C/gas 1/4 and line 2 baking trays with silicone sheets or baking parchment. In a spotlessly clean bowl, whisk the egg whites with an electric whisk until you have stiff peaks. Now whisk in the sugar, little by little by little, followed by half the pomegranate molasses and a pinch of salt, fully incorporating the sugar with each addition until the whites are stiff again, shiny and voluminous (this takes about 10 minutes).
With 2 teaspoons scoop high heaps of the mix onto the baking sheets, fluffing the tops into peaks. Dust each of the peaks with a sprinkling of the green pistachio nuts, saving half for the final plating. Bake in the oven for 2-3 hours, until the undersides are no longer sticky and peel away easily from the trays. Turn off the oven and leave the meringues to cool inside with the door slightly ajar.
Meanwhile roll the pomegranate firmly along the work surface, pressing down so that you can feel the seeds 'popping' out. Cut the fruit in half over a bowl and tear open to release the seeds into the bowl, discarding the shell and white pith. Blitz half the seeds in a blender and sieve to get a beautiful red juice; keep both seeds and juice for later.
Softly whip the cream until it is thick but still quite floppy and stir in the rest of the pomegranate molasses. Whisk the cream lightly with a wooden spoon until it just holds it shape; you can do this up to 5 hours ahead and store in the fridge.
Put everything together just before you are going to eat so that the meringues don't go soggy. Gather friends to help, it is great fun. Sandwich together the meringues with the cream and lay out on a large platter. Scatter with the pomegranate seeds and pistachios and splash with the brilliant red juice. Bring to the table and bask in glory.
Why not try coconut macaroons?
Mix 5 egg whites with 220g unsweetened coconut flakes, 150g sugar, 2 tsp vanilla extract and 1/4 tsp salt. Heat and stir the mix with a spatula in a metal bowl over simmering water until the whites are thick and opaque, about 6 minutes. Let stand for 30 minutes. Meanwhile preheat the oven to 175°C/gas 4 and put heaped dessertspoons of the mix, 5cm apart, on 2-3 lined baking sheets. Bake for 5 minutes, then reduce the oven temperature to 160°C/gas 3 and continue to bake for 10-15 minutes until the macaroons are a creamy gold with nut-brown edges. Rotate the trays throughout cooking for an even colour. Top with a drizzle of melted chocolate and allow to cool completely before peeling away from the baking parchment. Makes about 20.
IMAGE CREDIT: Tara Fisher