- 1 1/2 Tbsp corn starch
- 1 1/2 cups sugar
- 6 large egg whites, room temperature
- 1/2 tsp cream of tartar
- Pinch of salt
- 1 1/2 tsp vanilla extract
- 2 pomegranates
- 1/2 lemon, juiced
- Sweetened whipped cream
Preheat oven to 275°. Place a rack in the middle of oven and line a baking sheet with parchment paper or a silicone mat.
In a small bowl, combine corn starch and sugar. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites, cream of tartar, and salt, until soft peaks form, 2-3 minutes. Increase speed, slowly add sugar-corn starch mixture, then vanilla. Whip to stiff peaks.
Pipe or spoon the meringue into 8-10 large round mounds that are 3” wide. With back of a spoon, create an indentation in middle of mound for holding filling once meringue is baked. Place baking sheet in oven. Reduce oven temperature to 250° and bake until meringues are crisp and dry to touch, 50-60 minutes. Let cool to room temperature and fill with desired toppings.
Juice and strain ½ of 1 pomegranate. In a small saucepan over medium heat, add juice and lemon juice and bring to a boil. Cook until thickened slightly, about 8 minutes. Remove from heat and set aside.
Meanwhile, remove seeds from remaining pomegranate half and whole. Combine thickened juice with pomegranate seeds and fill each meringue with pomegranate mixture and top with a dollop of whipped cream.