Meringue Petits Fours with Anise Cream and Pomegranate |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 48 |
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Active time: 30 min Start to finish: 3 1/2 hr Ingredients:
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 |
Directions:
1. Make meringues: Preheat oven to 175°F.
2. 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.
3. 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.
4. 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. Transfer meringues on baking sheet to a rack to cool completely.
5. Whip cream and assemble petits fours: Finely grind regular sugar with anise in coffee/spice grinder. 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.
6. Peel meringues from parchment, then dollop 1 teaspoon cream onto each meringue and top with 3 pomegranate seeds.
7. Cooks' notes: Baked meringues (without cream) and anise sugar can be made 1 week ahead and kept separately in airtight containers at room temperature.
8. Meringues can be topped 30 minutes ahead and kept at cool room temperature.
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