Meringue Petits Fours with Anise Cream and Pomegranate – a delicious recipe with egg whites, salt, sugar, regular granulated sugar, anise seeds, pomegranate seeds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 175F.
2
Beat egg whites with salt using an electric mixer at high speed until they just hold stiff peaks.
3
Add superfine sugar a little at a time, beating at high speed, and continue to beat until whites hold stiff, glossy peaks.
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
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
Transfer meringues on baking sheet to a rack to cool completely.
7
Finely grind regular sugar with anise in coffee/spice grinder.
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
Peel meringues from parchment, then dollop 1 teaspoon cream onto each meringue and top with 3 pomegranate seeds.
281
kcal
Calories
16
g
Fat
29
g
Carbs
7
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 8 ingredients. The key ingredients include: 2 large egg whites, 1/8 teaspoon salt, 1/2 cup superfine granulated sugar, 2 teaspoons regular granulated sugar, and more.
Yes, Meringue Petits Fours with Anise Cream and Pomegranate falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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