This pomegranate pavlova is a simple meringue dessert perfect for ringing in the New Year. Looks super fancy but couldn’t be easier to make!
Almost two years ago, I tried my first pavlova.
Hating meringue pies (lemon meringue is one of the grossest things ever and the fact that it’s considered dessert seems sacrilegious in my opinion), I definitely didn’t expect to like it.
One bite in, however, I was sold. The soft, fluffy inside of a well-made pavlova is truly drool-worthy.
I’ve thought about making one since that lunch so when I got the opportunity to do so for some freelance work, I was pretty darn excited.
I love cooking/baking fancy looking foods when really, they’re anything but.
These gorgeous puffs of sugar and egg whites that almost melt in your mouth like cotton candy are pretty much the easiest thing to make and this pomegranate pavlova just screams New Years to me.
So while I’m totally ready to not see sugar for quite some time, I just had to share this recipe today in case you’re looking for that last minute New Year’s eve or New Year’s day dessert.
You’ll look super impressive if you show up with this.
Love this pomegranate pavlova recipe?
- 4 egg whites
- 3/4 cup sugar
- 5 teaspoons cornstarch
- 1 teaspoon white vinegar
- 1/2 cup cranberries
- 1/2 cup orange juice
- 1/2 cup pomegranate arils
- 1 tablespoon honey
- Mint for garnish
- Preheat the oven to 300 degrees F, and line a baking sheet with parchment paper or a baking mat.
- To the bowl of a stand mixer fitted with the whisk attachment, add the egg whites.
- Whisk on high speed for about 1 to 2 minutes until soft peaks form.
- Slowly add the sugar while the mixer is running, and continue mixing until glossy.
- Remove the bowl from the mixer, and fold in the cornstarch and vinegar.
- Transfer the mixture onto the baking sheet, making a circular shape and slightly indenting the middle.
- Place in the oven, and immediately lower the temperature to 250 degrees F.
- Bake for 1 hour, turn off the oven, and let the pavlova cool completely in the oven with the heat off.
- Once cooled, start the topping by combining the cranberries, orange juice and honey in a small saucepot over medium heat.
- Cook until the cranberries start to burst and most of the liquid has cooked off. Turn off the heat, stir in the pomegranates, and spoon on top of the pavlova.
- Garnish with mint.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.