Pomegranate – meringue

Pomegranate – meringue

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Base

Ingredients

Quantity Ingredient
1 quantity French meringue

Colour topping

Quantity Ingredient
1 pomegranate, seeds

White topping

Quantity Ingredient
150ml chilled cream

Method

  1. To make the base, follow the recipe for French meringue.
  2. To make the white topping, beat the cream using an electric mixer until firm peaks form.
  3. Spread the cream onto the meringue and arrange the pomegranate seeds on the upper part.
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
Griottes
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