Mango Pomegranate Pavlovas

• FOR THE PAVLOVAS:
• 4 whole Egg Whites, Room Temperature
• 1/2 teaspoons Vanilla
• 1 pinch Cream Of Tartar
• 1 cup Berry Or Superfine Sugar
• FOR THE TOPPING:
• Grenadine Syrup, Optional
• 1 whole Pomegranate, Seeds Removed And Juice Reserved
• 2 whole Mangoes, Sliced

1. Preheat oven to 225u0b0F.
2. 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.
3. 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.

pavlovas, egg whites, vanilla, cream of tartar, sugar, grenadine syrup, mangoes

Taken from tastykitchen.com/recipes/desserts/mango-pomegranate-pavlovas/ (may not work)