Chocolate Pomegranate Meringue

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   Preheat oven to 350 F. Cover a baking sheet with parchment paper, draw a 10-inch circle and set aside. Beat the egg whites on medium-high until soft peaks form. Continue beating on high and gradually add sugar, a tablespoon at a time, until stiff peaks form and sugar is dissolved. Gently fold in chocolate shavings, cocoa and juice. Spread meringue onto prepared sheet and place in the oven. Immediately reduce heat to 300 F and bake for 1 hour. Remove from the oven and cool completely. Carefully peel off parchment paper and place meringue on a large platter. Top with freshly whipped cream, extra chocolate shavings and pomegranate seeds.

* Per serving · 4 servings · Values may vary.

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