Ingredients
Method
1.Preheat oven to 120°C/100°C fan-forced. Grease six-hole (¾-cup/180ml) texas muffin pan; line each pan hole with two criss-crossed 5cm x 20cm strips of baking paper.
2.Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add sugar, beating until sugar dissolves. Beat in blossom water until combined.
3.Divide meringue among pan holes; use the back of a spoon to create a swirl on top. Bake about 30 minutes. Turn off oven; cool meringues in oven with door ajar.
4.Meanwhile, make pomegranate syrup, stir sugar and water in small saucepan over heat until sugar dissolves; bring to the boil. Boil, uncovered, about 2 minutes or until thickened slightly. Add pulp; simmer 2 minutes. Cool.
5.Using baking paper strips, remove meringues from pan. Serve, top-side up, with pomegranate syrup.
You need two medium pomegranates (640g) to get the required amount of pomegranate pulp.
Note