Pomegranate meringues
Votes: 1
Time: 3 hours 25 minutes
Complexity: easily
Quantity: 24 meringues
Complexity: easily
Quantity: 24 meringues
Nutritional value per serving:
Calories 145, total fat 0 G., saturated fats 0 G., proteins 3 G., carbohydrates 34 G., fiber 0 G., cholesterol 0 mg, sodium 43 mg, sugar 34 G.
Calories 145, total fat 0 G., saturated fats 0 G., proteins 3 G., carbohydrates 34 G., fiber 0 G., cholesterol 0 mg, sodium 43 mg, sugar 34 G.
These small, crisp meringues, shaped like snow-white swirls with a garnet-red stripe, look very bright and striking and will perfectly decorate a basket of Christmas treats alongside striped candy canes. You'll need a piping bag to pipe the striped swirls. Bake the meringues in the oven at a low temperature until they become firm and airy. They can be served as a standalone treat or used to decorate cakes and other desserts.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 tsp pomegranate molasses
- 2-3 drops of red gel food coloring
- Whites of 3 large eggs
- 0.5 tsp cream of tartar
- 2/3 cup superfine sugar
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Recipes with similar ingredients: meringue, pomegranate molasses, eggs, cream of tartar
Cooking the dish according to the recipe:
- Position oven racks in the middle and lower thirds of the oven; preheat oven to 200°F (93°C). Line 2 baking sheets with parchment paper.
- In a small bowl, combine the pomegranate molasses and food coloring.
- In a large bowl, beat the egg whites and cream of tartar with a mixer on medium speed until foamy. Increase the mixer speed to medium-high and beat until stiff peaks form, about 1 minute more.
- Gradually add sugar and beat until stiff, glossy peaks form, another 3 minutes.
- Spray or pipe a thick line of the garnet mixture along the inside of a pastry bag fitted with a large round tip. Carefully fill the bag with the meringue.
- Pipe about 12 meringue curls onto each baking sheet. The meringue may turn slightly pink at the end of the bag.
- Bake, rotating the baking sheets halfway through, until the meringues are crisp and dry, about 3 hours. Let cool completely on the baking sheets.
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