Pomegranate Meringue Swirls Recipes

MERINGUE SWIRLS

Meringue Swirls image

Provided by Food Network Kitchen

Time 3h20m

Yield 20 meringues

Number Of Ingredients 6

Ingredients

3 large egg whites, at room temperature
Pinch of salt
1/4 teaspoon cream of tartar
3/4 cup superfine sugar
1 vanilla bean, split lengthwise (or use 1/4 teaspoon vanilla extract)
Coarse sugar crystals and/or silver nonpareils, for sprinkling

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

Seville meringue pie with pomegranate image

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

Ingredients

plain flour , for dusting
375g sweet shortcrust pastry
2 tbsp pomegranate seeds , to decorate
175ml full-fat milk
50g cornflour
175g golden caster sugar
zest and juice 3 medium oranges (about 200ml juice)
50g thin-cut Seville orange marmalade
85g unsalted butter
4 large egg yolks
4 large egg whites
200g golden caster sugar
1 tsp cornflour

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

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