How much more festive can you get than a pairing of white meringes and whipped cream with dark red pomegranate seeds? Not much, I tell you. If you live in a dry climate like I do, winter is the best time ever to make meringues, because you basically can't screw them up. Unless of course, like me you brilliantly decide to do them for dessert at a meal where you've just spent 5 hours boiling a huge ham on your stove, which, well, I never claimed that foresight was a strong point for me...but I digress.
Having lived in Oz for quite a while, I experienced many pavlovas. Some were good, Some were awful. By and large the good ones managed to perfect the art of the crispy meringue. The bad ones were spongy and flaccid. Having had marvellous success with meringue making this summer, I used the same recipe for the meringues, and made similar sized (10 cm diameter, 3-4 cm height) disks of merinuge on my floured baking parchment. I even put a smidge of pink food colour in because I couldn't resist. Meringues just look better pink!
On top of the little meringue disks (which will keep in a tightly sealed contianer for a few days if you want to make them ahead. I've also heard they freeze well, but as I've never tried it, I'm not about to recommend it) I dobbed whipped cream (with a bit of sugar and vanilla whipped in) and sprinkled over some of the nicest looking and best tasting pomegratae seeds I have ever eaten. They were so dark red and glossy they looked like little rubies. What a great way to use seasonal fruit to make something simple and very very festive!
Fo six servings you'll need:
- for the meringues: two large eggwhites (or 3 small), 1/4 cup sugar and a 1/2 teaspoon cream of tartar
- For the whipped cream: 1 cup cream, 2 tablespoons sugar, 1 teaspoon vanilla
- plus 1 large (the size of a very big grapefruit) or 2 medium pomegranates