Meringue Petits Fours with Anise Cream and Pomegranate

Name: Meringue Petits Fours with Anise Cream and Pomegranate
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 48
Cuisine: Global
Ingredients: 1 teaspoons anise seeds; 2 larges egg whites; 118 milliliters superfine granulated sugar; 2 teaspoons regular granulated sugar; 118 milliliters chilled heavy cream; 59 milliliters pomegranate seeds; 0 teaspoons salt

Meringue Petits Fours with Anise Cream and Pomegranate might be just the dessert you are searching for. This recipe serves 48. One serving contains 19 calories, 0g of protein, and 1g of fat. Head to the store and pick up salt, regular granulated sugar, heavy cream, and a few other things to make it today. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 175°F.

Equipment you will use

Oven

Beat egg whites with salt using an electric mixer at high speed until they just hold stiff peaks.

Ingredients you will need

Egg Whites

Salt

Equipment you will use

Hand Mixer

Add superfine sugar a little at a time, beating at high speed, and continue to beat until whites hold stiff, glossy peaks.

Ingredients you will need

Superfine Sugar

Spoon meringue into pastry bag and pipe 1 1/4-inch-wide disks (about 1/3 inch high) about 1/2 inch apart on a parchment-lined baking sheet.

Equipment you will use

Baking Sheet

Pastry Bag

Bake meringues in middle of oven until dry but still white, about 1 1/2 hours, then cool in turned-off oven (with door closed) 1 hour.

Equipment you will use

Oven

Transfer meringues on baking sheet to a rack to cool completely.

Equipment you will use

Baking Sheet

Finely grind regular sugar with anise in coffee/spice grinder. Beat cream in a bowl with cleaned beaters until it just holds soft peaks, then add anise sugar, beating until it just holds stiff peaks.

Ingredients you will need

Coffee

Anise

Cream

Sugar

Equipment you will use

Bowl

Peel meringues from parchment, then dollop 1 teaspoon cream onto each meringue and top with 3 pomegranate seeds.

Ingredients you will need

Pomegranate Seeds

Cream

Baked meringues (without cream) and anise sugar can be made 1 week ahead and kept separately in airtight containers at room temperature.• Meringues can be topped 30 minutes ahead and kept at cool room temperature.

Ingredients you will need

Anise

Cream

Sugar