Rose meringues with pomegranates and pistachios

Recipe by Rachel Zammit Cutajar

Photo by Rachel Zammit Cutajar

Easy to prepare, these meringues are as pretty as they are tasty. Add pomegranate seeds and pistachios for a brilliant burst of colour, texture and flavour. 

If you’re looking for a fancy dessert that is easy to make this has to be it. Meringues take no more than a few minutes to make and the added rose water give the meringue a little bit more flavour. A drop of red food colouring and your meringues are transformed into pink clouds of sugar

Rose meringues with pomegranates and pistachios

Ingredients

• 6 egg whites
• ½ tsp salt
• 300g sugar
• 1 tbsp cornflour
• 2 tsp rose water
• 1 drop red food colouring
• 1 pomegranate, seeds only
• Fresh cream, whipped
• 50g pistachios
• Icing sugar, optional

Method

1. Pre-heat the oven to 150°C.
2. Making sure the mixing bowl and whisk are clean and dry, whisk the egg whites on medium speed until frothy. 
3. Increase the speed and add a couple of tablespoons of the sugar.
4. When the sugar dissolves, add a little more sugar and continue until all the sugar is used up.
5. Continue to whisk until stiff peaks form.
6. Add the corn flour and rose water and whisk until incorporated.
7. Fold in the food colouring making swirls of pink with the spoon.
8. On a baking sheet lined with baking paper, place tablespoons of meringue a few inches away from each other, finishing the swirls in pointy tips.
9. Bake for 1 hour and turn off the heat.
10. Place a wooden spoon in the door of the oven and allow to cool in the oven for 30 mins.
11. Serve the meringues with whipped cream, pomegranate seeds and pistachios.
12. Dust with icing sugar if you wish.