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    Sift » Blog » Holidays » Christmas

    Published: May 18, 2020 · Modified: Sep 16, 2022 by Laura Sirkovsky-Kauffman · This post may contain affiliate links.

    Pomegranate Pavlova

    Jump to Recipe Print Recipe

    Pomegranate mini pavlovas. Fun to say, fun to make. They are sweet, sticky, delicious, perfect for any season, and easy! I love pavlovas, I have written about my love of pavlova before and their history (look up Anna Pavlova). Once you make these, trust me, you’re going to want to keep making them.

    What will you need?

    For the meringue:

    1. 6 egg whites (at room temperature if preferred but not required)
    2. 1 ½ teaspoon corn flour
    3. ¼ teaspoon cream of tartar
    4. 1 cup sugar ( you can use 1 ½ cups if you want it extra sweet)
    5. pinch of sea salt

    For the toppings:

    1. Heavy whipping cream (if you are dairy free, you can use full coconut cream)
    2. 1 cup Pomegranate juice
    3. 1 cup sugar
    4. 2 tablespoon orange blossom water
    5. Pomegranate seeds

    How do you make Pomegranate Mini Pavlovas?

    1. Separate your eggs and place your egg whites into the bowl of your mixer. Make sure that no yoke has gotten into the whites. If any fat is in the whites- it can make them not rise up.
    2. Turn your mixer onto medium until the eggwhites begin to become frothy and then turn to high. You will have them beating for approximately 10-15 minutes.
    3. Slowly add your corn flour, cream of tartar, and sugar. Rotate between the three.
    4. Once your eggs have beaten up and have a good shine to them, do the test. The test is to light your bowl upside down. If the meringue stays put, it means it is ready.
    5. Set your oven to 290°F
    6. On a baking mat or parchment paper, form your meringues. Use two spoons to shape them the way you wish. You may want to create a little divot on the top so that the whipped cream can go in later.
    7. Bake your meringues for 1 hour. After 1 hour, turn your oven off, open the oven door and leave them in the oven like this for 15 minutes.
    8. Remove from the oven and allow them to cool.

    To make the whipped cream

    1. Place heavy cream in a mixer, along with a tablespoon of sugar and beat.

    To make the syrup

    1. Add your juice and sugar and orange blossom water in a pot. Allow it to boil down until it reaches the consistency you want.

    How to put them all together?

    Meringues are crunchy on their exterior however they still remain soft. Note that the second you put anything on top of them, they will begin to get soggy. So, do not cover your pavlova with the toppings until you are ready to eat them.

    Why should you make Pomegranate Mini Pavlovas?

    This is the quickest and fanciest dessert that you can serve a guest. They are so fragile, sweet, and beautiful that you will want to have them all the time. I promise that once you try them, you won’t be able to stop yourself for going in for more.

    Pomegranate mini pavlovas on a white tray covered in whipped cream and pomegranate syrup and seeds.

    Mini Pavlova

    Laura Sirkovsky-Kauffman
    Pavlova is the perfect and easy dessert!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr 15 mins
    Total Time 1 hr 30 mins
    Course Dessert
    Cuisine Australian, French
    Servings 8
    Calories 109 kcal

    Ingredients
      

    • 6 egg whites
    • ½ teaspoon corn flour
    • ¼ teaspoon cream of tartar
    • 1 cup sugar

    Instructions
     

    • Separate your eggs and place your egg whites into the bowl of your mixer. Make sure that no yoke has gotten into the whites. If any fat is in the whites- it can make them not rise up.
    • Turn your mixer onto medium until the eggwhites begin to become frothy and then turn to high. You will have them beating for approximately 10-15 minutes.
    • Slowly add your corn flour, cream of tartar, and sugar. Rotate between the three.Once your eggs have beaten up and have a good shine to them, do the test. The test is to light your bowl upside down. If the meringue stays put, it means it is ready.
    • Set your oven to 290°FOn a baking mat or parchment paper, form your meringues. Use two spoons to shape them the way you wish. You may want to create a little divot on the top so that the whipped cream can go in later.
    • Bake your meringues for 1 hour. After 1 hour, turn your oven off, open the oven door and leave them in the oven like this for 15 minutes.Remove from the oven and allow them to cool.

    Nutrition

    Calories: 109kcalCarbohydrates: 25gProtein: 2gFat: 1gSodium: 38mgPotassium: 53mgFiber: 1gSugar: 25gCalcium: 2mgIron: 1mg
    Love this recipe?Mention @siftrva or tag #siftrva!
    « Geode Macarons
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    About Laura Sirkovsky-Kauffman

    Hi! My name is Laura. In 2010, I discovered that due to health reasons I could no longer eat gluten. As a major foodie, I have spent the past 11 years working on making all of my favorite dishes gluten free without compromising on flavors, textures, and overall taste! Sift is where I share those recipes with you. Let's dive in!

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    Hi, I'm Laura! Welcome to Sift. I help home bakers and cooks achieve impressive and delicious recipes. You and your guests will be asking, "are you sure this is gluten free".

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