Mango Pomegranate Pavlovas – a delicious recipe with PAVLOVAS, Egg Whites, Vanilla, Cream Of Tartar, Sugar, Grenadine Syrup. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
["Preheat oven to 225u00b0F.", "With a mixer, beat egg whites until frothy and then add vanilla and cream of tartar. Continue beating adding the sugar in very slowly, maybe a tablespoon or two at a time. Continue to beat until stiff peaks form and the egg whites are glossy. Pipe or drop dollops onto a cookie sheet lined with parchment paper or Silpats, eight large 4-5"" rounds and 8 small 1 1/2"" tops. Make extra tops if you have more meringue left over. Bake for 1 hour to 1 1/2 hours until desired doneness. I like them a bit chewy inside.", "For the topping, add a bit of grenadine to the pomegranate seeds and juice if they are not sweet enough. Just before serving, put a large meringue on a dessert plate and top with mangoes and pomegranate seeds. Place the little lid on top and drizzle with the pomegranate juice. Serve at once."]
455
kcal
Calories
19
g
Fat
59
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: FOR THE PAVLOVAS:, 4 whole Egg Whites, Room Temperature, 1/2 teaspoons Vanilla, 1 pinch Cream Of Tartar, and more.
Yes, Mango Pomegranate Pavlovas falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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