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Fresh Meringue:
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1. Preheat oven to 300u00b0F. On a large baking sheet, covered with parchment baking paper, draw eight 3-inch circles and set aside.
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2. Place egg whites in a large mixing bowl. Add vanilla, cream of tartar and salt.
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3. Beat with an electric mixer on medium speed until soft peaks form (tips curl).
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4. Add sugar a tablespoon at a time, beating on high speed until very stiff peaks form (tips stand straight up) and sugar is almost dissolved.
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5. Either use a pastry bag to pipe mixture onto the circles on the baking sheet or divide evenly on the circles with a spoon.
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6. Use a spoon to create an indentation in the center of each meringue.
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7. Bake for 45 minutes, turn off oven and allow to stand for 1 hour in the warm oven. Remove meringues from the sheet and store in an airtight container.
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POM Fudge Sauce:
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1. Prepare fresh pomegranate juice.*
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2. In a saucepan, mix together sugar and cocoa.
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3. In a separate cup with a pouring spout, mix together pomegranate juice and heavy cream. The mixture will be thick and look like sour cream.
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4. Add cream-pomegranate mixture to the cocoa-sugar mixture in the saucepan.
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5. Mix together to completely moisten and stir with a spoon until smooth. Heat over medium heat, stirring constantly until mixture comes to a boil.
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6. Remove from heat. Stir in vanilla.
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7. Serve warm or cold.
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Whipped Vanilla Cream with Arils:
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1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils. Reserve 1/4 cup of the arils from fruit.
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2. In a medium sized bowl, beat heavy cream with a wire whisk or electric mixer until slightly thickened.
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3. Add powdered sugar and vanilla, and whip until mixture doubles in volume and soft peaks form. Gently fold in the arils.
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4. Serve immediately.
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For full serving instructions go to:
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http://www.pomwonderful.com/recipe/recipe6B.php?Recipe=POM%20Meringues%20with%20POM%20Fudge%20Sauce
