Meringue Petits Fours with Anise Cream and Pomegranate

• 2 large egg whites
• 1/8 teaspoon salt
• 1/2 cup superfine granulated sugar
• 2 teaspoons regular granulated sugar
• 1/2 teaspoon anise seeds
• 1/2 cup chilled heavy cream
• 1/4 cup pomegranate seeds
• Special equipment: a pastry bag fitted with 1/3-inch plain tip; parchment paper; an electric coffee/spice grinder

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.

egg whites, salt, sugar, regular granulated sugar, anise seeds, pomegranate seeds, pastry

Taken from www.epicurious.com/recipes/food/views/meringue-petits-fours-with-anise-cream-and-pomegranate-107436 (may not work)