I've never been a big fan of meringues, but something about this recipe entices me! The swirl is gorgeous and I'm willing to try anything with pomegranate :) This recipe was nice enough to include meringue tips, since these are really temperamental desserts. 1. Make sure your egg whites are at room temperature 2. Mix them in a clean and dry bowl 3. Add a pinch of salt to encourage the frothing action 4. Don’t over whip 5. Weigh the egg whites 6. Be patient, bake them in a really slow oven to keep their pristine white shells 7. Store your cooked meringues in an airtight container for up to 3 days INGREDIENTS 100 g (just over 1/3 cup) egg whites, at room temperature pinch of salt flakes 75 g icing sugar (1/3 cup), sifted (icing sugar is the same as confectioner sugar or powdered sugar) 75 g (1/3 cup + 1 tablespoon) caster sugar 1/4 teaspoon lemon juice or cream of tartar 2 tablespoons of flaked almonds + more for sprinkling on top 3 tablespoons pomegranate juice (you can either squeeze it yourself or buy it in conveniently packaged bottles!) HOW TO 1. Preheat your oven to 100°C (212 F). Line a large baking tray with baking paper. 2. In a large, clean, dry bowl, whisk the egg whites with the salt until frothy and very soft peaks start to form. I always do this do with hand-held electric beaters on low speed as it gets the job done in 90 seconds, with no sore wrist. But feel free to do it by hand if you missed a day at the gym and need to burn off some calories. Gradually increase the speed of your beaters (or your biceps) to medium and start adding the icing sugar then, slowly, the caster sugar. Keep beating for 1–2 minutes (or 5–6 minutes by hand) or until the egg whites are shiny, smooth and stiff. 3. Add the lemon juice or cream of tartar and gently fold it in with a metal spoon, taking care not to beat the air out of the meringue mixture. These few drops of acid will neutralise the eggy flavour that meringue can have, and will also keep them stable and preserve their crisp whiteness. 4. Add the almonds and mix gently. Swirl the juice in. Don’t over mix! 5. Dollop teaspoons (or tablespoons, if you like them larger) of the mixture onto the baking tray, about 2 cm apart to allow for spreading. You can use a piping bag if you prefer, but I love a more whimsical, free-form meringue. 6. Gently place the tray in the oven and bake for 11/2–2 hours. If they start to colour, turn the heat down to 80°C (175 F). You know the meringues are cooked through when the base is touch-dry.