Chocolate Pomegranate Meringue
- 6 whole Egg Whites, At Room Temperature
- 1 cup Sugar
- 3 ounces, weight Bittersweet Chocolate, Finely Shaved
- 3 Tablespoons Unsweetened Cocoa Powder
- 1/4 cups Pomegranate Juice
- 2 cups Whipped Cream, Sweetened To Taste
- Pomegranate Seeds
- Extra Chocolate Shavings Or Curls
- 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.
egg whites, sugar, weight bittersweet chocolate, cocoa, ubc, cream, pomegranate seeds, extra chocolate
Taken from tastykitchen.com/recipes/desserts/chocolate-pomegranate-meringue/ (may not work)