Meringue Petits Fours with Anise Cream and Pomegranate

1. 1

   Preheat oven to 175F.

2. 2

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

3. 3

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

4. 4

   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.

5. 5

   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.

6. 6

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

7. 7

   Finely grind regular sugar with anise in coffee/spice grinder.

8. 8

   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.

9. 9

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

* Per serving · 4 servings · Values may vary.