I planned to write a journey of DF’s birthday week of treats, however last evening we spent the night, as a family, talking and catching-up long after the meal ended. I wanted the night to remain special to DF; I tend to be a workaholic (as is DF). Lately I observed more hours are spent working then ever before; I wonder if some how we are missing an important element, the uniqueness of the family unit. I realized we had not enjoyed each other’s company since our vacation, in June/July.
DF was smitten with the Cranberry-Pomegranate Marshmallow flavor and color; Sydney and I put our heads together and created a few more recipes with cranberry-pomegrante just for DF and the up coming holidays. Meringue kiss seemed atropos, maybe a tad corny as well, still fitting with the occasion.
Meringue cookies are like potato chips to me, I can eat an entire batch in one sitting. It has taken all my will power to have only one prior to giving them to DF..well someone needed to taste the new meringue for palatability. It was heavenly between the flavor, the aroma, and superb crunch, I am quite proud of myself!
Cranberry-Pomegranate Meringue Kisses, and Other Shapes:
- 260 grams egg whites/ about 7 egg whites
- 400 grams/ 2-cups super fine sugar
- 1/8-teaspoon egg white powder
- 1/4-teaspoon cream of tartar, if not using a copper bowl
- 4-drops cranberry essences
- 15 grams/ 1-tablespoon pomegranate powder
- 15 grams/ 1- Tablespoon pomegranate liqueur
- 1/8-teaspoons purple colorant
- 1-teaspoon red colorant
Separate the eggs while cold, prepare jelly roll pans with a sheet of parchment for each pan. Preheat the oven to 94 degrees C/ 200 Degrees F and prepare your mise en place.
Allow the egg whites to become room temperature; generally I wait 30 minutes prior to whipping them. I also use a copper bowl, but there is a debate on using copper so if you are more comfortable with the bowl that comes with your standing mixer just add some cream of tartar to the meringue process. In a standing mixer with a very clean bowl and very clean whisk attachment begin to prepare your meringues.
Place egg whites, egg white powder, and pinch of salt (if using cream of tartar add it now). When the egg whites begin to foam add the sugar.
When the meringue has reached medium peaks add the cranberry essence.
Allow the meringue to whisk for a minute and add the pomegranate power.
Again allow the meringues to whisk for about a minute to incorporate and then add the pomegranate liqueur.
I reserve about 50 grams/ 1/4-cup of the super fine sugar and add it after the liqueur.
Remove about 80 grams of meringue prior to adding the color (if you want the contrast).
Now add the colorants.
This is the crucial point the meringue should be stiff and shiny, but you do not want to go any further or they will break. Stop the mixer and fill the filling cone.
At this point turn the mixer back on low, just to keep the meringue stiff, fill the pastry bag with the remaining colored meringue, choose a tube, and pipe away.
I changed tubes in between to achieve different shapes.
Place the meringues in the oven and bake for about 1 1/2 to 2 hours, turn the oven off, leave the door shut and allow the meringues to relax in the oven over night or a least a minimum of four hours. The more time in the oven the better the meringues will turn out. Store in an airtight container for about 1½ weeks.
The cranberry-pomegranate meringue kisses and assorted shapes were happily enjoyed by DF, Sydney and I, too!