Author: story of a kitchen (adapted from shuna fish lydon's recipe for pavlova - featured on the simply recipes foodblog - pomegranate pavlova - http://www.simplyrecipes.com/recipes/pavlova/)
Prep time:
Cook time:
Total time:
Serves: 7
Ingredients
Meringues: ¾ teaspoon vanilla
1 teaspoon white vinegar
¾ tablespoon cornstarch
¾ cup granulated sugar
3 ounces egg whites (from 3-4 large eggs)
pinch salt
Topping: 1 cup pomegranate arils
¾ cup heavy whipping cream
a few scratches of lemon zest
Instructions
Preheat oven to 275 degrees F.
Mix vanilla and white vinegar in small bowl and set aside. Mix cornstarch and sugar in a another bowl and set aside.
In a scrupulously clean mixing bowl, whip egg whites on low speed until frothy and holding soft peaks. Very slowly add the cornstarch-sugar mix on medium-high speed.
After a few minutes and all of cornstarch-sugar mixture is incorporated and the egg whites are becoming glossy, slowly add the white vinegar-vanilla mixture as the mixer is running. Whip until stiff, glossy peaks form.
Using two spoons (or a piping bag, if you're motivated), make small domes of egg whites on a baking sheet lined with parchment. My 7 domes were about 3 inches in diameter. Using the back of a spoon, create a divet in each dome, so you have a well to hold your whipped cream and pomegranate arils (or other fruit).
Place in the oven and immediately turn heat down to 250 degrees F. Bake for 40-50 minutes total. Check to make sure there is no browning near the end of the 40 minutes. You want a dry, crisp outside crust. The middle remains soft and marshmallowy. Cool completely on a wire rack (you can move the parchment directly to the rack so as not to disturb the meringues).
When ready to serve, whip heavy cream until medium peaks form. Since the meringues are very sweet, I chose not to sweeten the whipped cream.
Place one meringue on a single plate, sprinkle with pomegranate arils, top with a dollop of whipped cream, then sprinkle with more pomegranate. Serve and tell stories of your favorite ballerina.
Notes
NOTE: Makes 6-8 small pavlovas. I basically halved the original recipe and made the pavlovas even smaller, ending up with 7.
Also, the meringues can be made a day or two in advance and stored in an airtight container at room temperature.
Recipe by story of a kitchen at https://www.storyofakitchen.com/dessert-recipes/mini-pomegranate-pavlovas/