Keine Kamera verfügbar. Bitte Zugriff auf Kamera erlauben und Applikation neu starten.
Only at the weekend: 20% off all wines* Show more
Meringue with pomegranate
30 m active | 2 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 419
  • Fat about 18g
  • Carbohydrates about 59g
  • Protein about 5g
This is needed
This is needed for 8 people
Meringue mixture
  • 6 fresh egg whites
  • 350 g finest sugar
  • 2 pinches salt
  • 0.25 tsp bourbon vanilla powder
  • 1 tsp white wine vinegar
  • 2 tsp Maizena cornflour
Pomegranate syrup
  • 1.5 dl pomegranate juice
  • 2 tbsp lemon juice
  • 50 g preserving sugar (Coop)
To decorate
  • 3.5 dl full cream, beaten until stiff
  • 225 g plain greek yoghurt
  • 1 pomegranate, seeds removed
View these products
And that's how it's done
And that's how it's done
Meringue mixture
Beat the egg whites and salt until stiff using the whisk on a hand mixer, gradually add the sugar, continue to beat until the mixture turns glossy and no longer feels grainy between your fingertips. Carefully fold the vanilla, cornflour and vinegar into the mixture. Spread the mixture into a rectangle (approx. 30 x 25 cm) on a baking tray lined with baking paper.
To bake/dry
Approx. 20 mins. in an oven preheated to 120°C (convection). Turn the oven down to 100°C and allow the meringue to dry for approx. 1 hr. 30 mins. Then switch the oven off and leave the meringue to cool in the oven with the door slightly ajar.
Pomegranate syrup
Combine the pomegranate juice and lemon juice in a pan, bring to the boil. Add the sugar, cook on a rolling boil for approx. 4 mins., leave to cool.
To decorate
Carefully mix the whipped cream into the yoghurt. Briefly mix in half of the pomegranate syrup to create a marble effect. Place the meringue on a platter, top with the cream, scatter the pomegranate seeds on top, drizzle with the remainder of the syrup.

Recommended Wines