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Categories:Viewed: 38 - Published at: 6 years ago
Ingredients
- FOR THE PAVLOVAS:
- 4 whole Egg Whites, Room Temperature
- 1/2 teaspoons Vanilla
- 1 pinch Cream Of Tartar
- 1 cup Berry Or Superfine Sugar
- FOR THE TOPPING:
- Grenadine Syrup, Optional
- 1 whole Pomegranate, Seeds Removed And Juice Reserved
- 2 whole Mangoes, Sliced
Method
- Preheat oven to 225°F.
- With a mixer, beat egg whites until frothy and then add vanilla and cream of tartar. Continue beating adding the sugar in very slowly, maybe a tablespoon or two at a time. Continue to beat until stiff peaks form and the egg whites are glossy. Pipe or drop dollops onto a cookie sheet lined with parchment paper or Silpats, eight large 4-5" rounds and 8 small 1 1/2" tops. Make extra tops if you have more meringue left over. Bake for 1 hour to 1 1/2 hours until desired doneness. I like them a bit chewy inside.
- For the topping, add a bit of grenadine to the pomegranate seeds and juice if they are not sweet enough. Just before serving, put a large meringue on a dessert plate and top with mangoes and pomegranate seeds. Place the little lid on top and drizzle with the pomegranate juice. Serve at once.
