Pomegranate Meringues with Honey

Pomegranates and Honey for an Aphrodisiac Dessert

pomegranate meringues with fruit

This is a romantic recipe – how could it not be when it contains several aphrodisiacs? Red is the color of passion and visually stimulating and the word aphrodisiac originated with Aphrodite the Greek goddess of love; she is credited with planting the first pomegranate tree – possibly the forbidden fruit in the Garden of Eden. Also the numerous seeds of the pomegranate are associated with fertility and abundance.

pomegranate meringue with honeyHoney is a symbol of fertility and is created from the nectar bees collect as they flit from flower to flower, fertilizing blooms. The optional shower of edible rose petals will put this over the top. The recipe may be doubled but we have created it for two to share.

red meringuesWatch Dédé make this at Better.tv and learn about other aphrodisiacs like Grand Marnier Infused Chocolate Dipped Strawberries and Spiced Hot Chocolate. You can also read How to Seed a Pomegranate.

pomegranate meringue closeup

Pomegranate Rose Meringues with Honey
Makes: Makes 2 large meringues
  • 2 large egg whites
  • ⅔ cup superfine sugar
  • Red gel color
  • ½ cup heavy cream
  • 1 teaspoon sugar
  • ¼ cup pomegranate seeds (buy loose or from 1 pomegranate)
  • Honey
  • Edible rose petals
  1. For the Meringues: Position racks in center of the oven. Preheat the oven to 400°F. Line two baking sheets with parchment paper.
  2. Pour superfine sugar onto one pan in an even layer and place in hot oven. Meanwhile place the egg whites in clean, grease free bowl of a standing mixer.
  3. Just as the sugar looks a bit glassy around the edges and is beginning to melt, remove from oven. Turn oven down to 200°F. Quickly beat the whites with the wire whip attachment until stiff peaks form (do not over-whip; they should not look cottony). Immediately start spooning the hot sugar over the whites with mixer going. Keep beating on high speed and after all sugar is added continue to beat for several minutes. Turn off the machine and test with fingers; the sugar should be dissolved; keep beating until it is. The meringue will cool and should be very stiff and shiny.
  4. Use the tip of a paring knife to place several pea size dots of red color here and there on the meringue. Use rubber spatula to fold in briefly to create streaks. Do not over-fold or you will lose the colored streaks.
  5. Use two large spoons to create 2 large round mounds equally spaced apart on the prepared pan. The tops do not have to be smooth and in fact a few peaks here and there will add welcomed texture. If you have lost some of the red streaks or there isn’t enough color, simply add a few more dots of red gel color and swirl into the mounds using a bamboo skewer.
  6. Bake for about 2 hours 30 minutes to 3 hours. Meringues should be dry and lift off of the parchment easily. Keep baking if necessary until they are completely dry. Cool on pans set on rack. Meringues may be made up to 3 days ahead but must be stored away from any moisture. Place in an airtight container at room temperature.
  7. For the Topping and Assembly: Place meringues on serving dishes. Right before serving whip the cream and sugar just until soft peaks form. Dollop cream on top of meringues, then sprinkle with pomegranate seeds. Shower with edible rose petals and drizzle with honey if you like. Serve immediately. Feed each other!

No comments yet.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to toolbar