Meringue with pomegranate

Meringue with pomegranate

Total: 2 hr 20 min. | Active: 30 min.
vegetarian, gluten-free
Nutritional value / person: 419 kcal
, Fat: 18 g
, Carbohydrate: 59 g
, Protein: 5 g


8 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Meringue mixture

6 fresh egg whites
2 pinches salt
350 g finest sugar
¼ tsp bourbon vanilla powder
2 tsp Maizena cornflour
1 tsp white wine vinegar

Pomegranate syrup

1 ½ dl pomegranate juice
2 tbsp lemon juice
50 g preserving sugar (Coop)

To decorate

3 ½ dl full cream, beaten until stiff
225 g plain greek yoghurt
1 pomegranate, seeds removed
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How it's done

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Meringue mixture

Beat the egg whites and salt until stiff using the whisk on a hand mixer, gradually add the sugar, continue to beat until the mixture turns glossy and no longer feels grainy between your fingertips. Carefully fold the vanilla, cornflour and vinegar into the mixture. Spread the mixture into a rectangle (approx. 30 x 25 cm) on a baking tray lined with baking paper.

To bake/dry

Approx. 20 mins. in an oven preheated to 120°C (convection). Turn the oven down to 100°C and allow the meringue to dry for approx. 1 hr. 30 mins. Then switch the oven off and leave the meringue to cool in the oven with the door slightly ajar.

Pomegranate syrup

Combine the pomegranate juice and lemon juice in a pan, bring to the boil. Add the sugar, cook on a rolling boil for approx. 4 mins., leave to cool.

To decorate

Carefully mix the whipped cream into the yoghurt. Briefly mix in half of the pomegranate syrup to create a marble effect. Place the meringue on a platter, top with the cream, scatter the pomegranate seeds on top, drizzle with the remainder of the syrup.

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