If you're looking for an enchanting dessert that is both visually stunning and tantalizingly delicious, look no further than pomegranate meringue swirls. With their delicate crispy meringue crusts cradling soft and fluffy pomegranate-scented clouds, these treats are sure to impress your friends and family. Whether you're hosting a fancy dinner party or simply want to indulge in a sweet treat, this recipe will guide you through the steps of creating these delectable delights.
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MERINGUE SWIRLS
Provided by Food Network Kitchen
Time 3h20m
Yield 20 meringues
Number Of Ingredients 6
Steps:
- Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper. Beat the egg whites and salt in a large bowl with a mixer on medium speed until frothy (use the whisk attachment if using a stand mixer). Add the cream of tartar; increase the speed to medium high and add the superfine sugar, 1 tablespoon at a time. Scrape the seeds from the vanilla bean into the meringue (or add the extract) and continue beating until the sugar is dissolved and the meringue is thick, glossy and forms stiff peaks, about 6 minutes.
- Fit a piping bag with a large star tip. Fill the bag with the meringue and pipe spirals on the prepared baking sheets, about 1 inch apart. Sprinkle with the coarse sugar.
- Bake 1 hour, then turn off the oven and let the meringues stand in the oven until dry, about 2 hours. Store in an airtight container up to 1 week.
SEVILLE MERINGUE PIE WITH POMEGRANATE
With fluffy meringue on top and zesty Seville oranges underneath, this sumptuous pie with pomegranate topping is a spectacular seasonal dessert
Provided by Jane Hornby
Categories Dessert
Time 1h40m
Number Of Ingredients 13
Steps:
- Using a little flour to dust the surface, roll out the pastry to the thickness ofa£1coin and use to line a 20cm loose-bottomed tart tin. Leave the excess overhanging and prick the base with a fork. Chill for 30 mins until firm. Heat oven to 200C/180C fan/gas 6. Put the tart tin on a baking sheet, then line the pastry with foil and fill with baking beans. Bake for 15 mins or until the pastry is firm and dry, then remove the beans and foil. Bake for 20 mins more or until the pastry is golden brown and biscuity. Leave to cool.
- Pour the milk into a pan and bring to a simmer. In a large mixing bowl, whisk together the cornflour, sugar, orange zest, juice and marmalade. Pour the warm milk into the bowl, whisking constantly. Put the mixture in a clean pan and cook over a low heat, stirring all the time, until simmering and thickened. The custard might look a bit lumpy at first, but keep stirring and it will come together. Take off the heat and beat in the butter, followed by the egg yolks.
- For the meringue, whisk the egg whites to stiff peaks in a large bowl. Add the sugar in four additions, whisking back to stiff peaks after each, to make a thick meringue. Whisk in the cornflour.
- Trim the edges of the pastry case with a small serrated knife. Warm the orange filling until it bubbles, stirring occasionally. Spoon the filling into the case and smooth the top. Carefully spoon the meringue on top of the hot filling, starting at the edge and working towards the middle to prevent the meringue from sinking. Gently swirl the meringue down to meet the pastry all around the edge of the tart.
- Bake for 15-20 mins or until the meringue is pale golden brown. Cool for at least 1 hr, then remove from the tin and serve scattered with the pomegranate seeds.
Nutrition Facts : Calories 551 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 62 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
Tips:
- To achieve stiff peaks when whipping the egg whites, ensure they are at room temperature before starting and use a clean, grease-free bowl and whisk.
- Gradually add the sugar to the egg whites while whisking continuously to prevent the mixture from becoming grainy.
- For a glossy meringue, add a little bit of cream of tartar or lemon juice while whipping the egg whites.
- Pipe the meringue onto a lined baking sheet, leaving enough space between each swirl to allow for spreading.
- Bake the meringues in a low oven (100-110°C or 212-230°F) for an extended period to ensure they dry out completely and become crisp.
- Store the meringues in an airtight container at room temperature for up to 2 weeks.
Conclusion:
With careful attention to detail and a little patience, you can create stunning and delicious pomegranate meringue swirls that will impress your friends and family. These delicate treats are perfect for special occasions or as a sweet treat anytime. Experiment with different flavors and toppings to create your own unique variations. Enjoy the delightful combination of sweet meringue and tangy pomegranate in every bite.
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