Pomegranate Meringues...to die for

When I saw this gorgeous red tree, I thought of pomegranates...just for a second...and because they have been on sale, it seemed like as good a time as any to splurge on a couple and do something different with them besides stir them into a martini glass.

Have you ever made meringues? Me either. I simply think of gooey, boring pie toppings I can do without (except coconut cream pie, of course).  Not a lot of flavor and kind of a foo-foo, Frenchy thing.  Well, I recently saw a recipe I wanted to try and of course, had to see if I could even begin to do this. When you start talking about whipping egg whites and adding this and that--then baking, cooling, melting and drizzling it sounds like a big pain in the butt and my energy level goes back to watching election coverage (just kidding), reading a magazine or dog maintenance.  HOWEVER, this is the easiest thing ever, especially if you have the Big Hoss Kitchen Aide mixer to whip those egg whites into a mountain of curls and melt-in-your-mouth deliciousness. And talk about impressive--when most-wonderful-husband-in-the-world  has been out all evening at the grill cooking ribs, chicken, pork chops and steaks so his sweetie (me) doesn't have to worry about dinner all week, he deserves an indulgence (I am of course, his primary indulgence but dessert is a close second).

So here we go. Meringues--from those wonderful French English, Lady Rachel Fane, who in 1674, wrote her recipe down.  But since most of the population was illiterate, who knows what she was scribing?  It could very well have been some horrid English recipe for kidneys! Isn't it interesting though that something so simple becomes exclusive only to those who can read (I'm thinking middle eastern girls who are targeted by terrorists for going to school)...but I digress.  However, in 1692, Francois Rassailot, Royal Chef to Louis XIV, did use fine sugar to make a meringue for the king and because he published the recipe, should certainly receive some credit! Mais, oui.  It was King Louis XIV's great grandson, Louis XV, who lost his head over meringue.  Seriously.   Now you know the real story and it had nothing to do with cake.


POMEGRANATE MERINGUES WITH ORANGE CHOCOLATE

For Meringue: (makes 5-6)
4 egg whites, room temperature**
1/4 tsp cream of tartar
4-6 drops red food coloring
3 TBSP sugar

For pomegranate syrup:
juice of 2 Pomegranates, seeded
splash of brandy (optional)
2-3 TBSP sugar, if too tart

4 squares of orange chocolate 70% cacao--you can find orange chocolate just about anywhere and it does make a huge flavor addition but regular dark chocolate will work.
1 TBSP butter


**egg whites must be perfectly separated from yolk and no water on bowl, beaters or spatula...they will not stiffen if there is ANY yolk.
 
In a large bowl, beat egg whites until frothy (kind of slobbery looking), add cream of tartar and slowly start adding sugar.  Egg whites will stiffen rapidly into peaks.  Lift spatula up and out of egg whites to see if peaks hold.  When stiff, set aside.

Line cookie/baking sheet with parchment.
Onto beaten egg whites randomly drip 4-5 drops red food coloring and wiggle spoon in waves through out.  Do not blend--you want ribbons of color.  With two tablespoon-sized spoons, scoop out a glop of egg whites onto parchment.  Smoosh with back of spoon and then pop spoon gently on edges to form curls.

Place in 275 degree oven for one hour.  Check the last 10 minutes to be sure meringues are not burning.  Turn off oven, open door and let meringues cool for 15 minutes.  Remove from oven.

Melt chocolate and butter as follows:  In medium-sized saucepan, bring 1/3 full water to boil.  In small saudcepan, place chocolate and butter, place on top of medium-sized saucepan, seal with lid and remove all from heat, add brandy if desired.  Let sit 5 minutes.   Stir.

In small saucepan on medium high heat, bring pom juice and sugar to simmer for approximately 5-10 minutes until reduced and slightly thickened.  Set aside to cool.

Before serving, place cooled meringue on plate.  Dip spoon in melted chocolate and drizzle around edge of plate, zig zagging across meringue.  Place teaspoonfuls pom syrup in middle and down sides of meringues. Top with vanilla ice cream, cream fraiche or whipped cream. Sprinkle with pom seeds if you like them.

Try not to cry or making moaning sounds.  This is embarrasing it's so good.

Bon appétit!