Individual pavlovas with pomegranate and grenadine Recipe

Put the egg whites into a large, clean bowl and beat until they are thick, glossy, and standing in peaks. Beat in the sugar 1 tablespoon at a time, then fold in the cornstarch and vinegar.

Spoon the meringue onto a large cookie sheet lined with nonstick paper, making 4 saucer-size circles, and hollow each out in the center a little. Bake in a preheated oven, 275F, for about 40 minutes, or until crisp on the outside but still soft within. Cool on the cookie sheet.

While the pavlovas are cooking, put the pomegranate seeds into a small bowl with the grenadine and allow to steep.

To finish the pavlovas, spoon some whipped cream onto each, then top with the pomegranate seeds and their juice. Serve as soon as possible.