Orange blossom meringues with pomegranate syrup

  • 1 hr cooking
  • Makes 6 Item
  • Print


Orange blossom meringues with pomegranate syrup
  • 4 egg whites
  • 1 cup (220g) caster sugar
  • 1 teaspoon orange blossom water
  • 300 millilitre thickened cream
  • 2 tablespoon caster sugar
  • 2 tablespoon water
  • 1/2 cup (125ml) pomegranate pulp


Orange blossom meringues with pomegranate syrup
  • 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.

More From Women's Weekly Food