Meringue Petits Fours with Anise Cream and Pomegranate

Meringue Petits Fours with Anise Cream and Pomegranate
Photo by Quentin Bacon

Ingredients

  • ¼ cup pomegranate seeds
  • 1/8 teaspoon salt
  • ½ cup superfine granulated sugar
  • 2 large egg whites
  • 1 pastry bag fitted with 1/3-inch plain tip
  • 1 electric coffee/spice grinder
  • ½ teaspoon anise seeds
  • + 3 more ingredients
    • ½ cup heavy cream
    • 2 teaspoons regular granulated sugar
    • parchment paper

Preheat oven to 175°F. Beat egg whites with salt using an electric mixer at high speed until they just hold stiff peaks. Add superfine sugar a little at a time, beating at high speed, and continue to beat until whites hold stiff, glossy peaks. Spoon meringue into pastry bag and pipe 1 1/4-inch-wi...

View full recipe at Epicurious

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