Baked Meringue With Citrus Gin And Pomegranate Recipes

POMEGRANATE MERINGUE SWIRLS

Steps:

• Position racks in the middle and lower third of the oven; preheat to 200 degrees F. Line 2 baking sheets with parchment paper. Combine the pomegranate molasses and food coloring in a small bowl.
• Beat the egg whites and cream of tartar in a large bowl with a mixer on medium speed until foamy. Increase the mixer speed to medium high and beat until thick and opaque, about 1 more minute. Gradually add the sugar and beat until stiff shiny peaks form, about 3 more minutes.
• Drizzle or brush the pomegranate mixture in a thick line along the inside of a pastry bag fitted with a large round tip. Carefully fill the bag with the meringue. Pipe about 12 swirls of meringue on each baking sheet. (The meringue may be slightly pink at the end of the bag.) Bake, switching the pans halfway through, until the meringues are crisp and dry, about 3 hours. Let cool completely on the baking sheets.

TANGERINE-SERRANO FROZEN TREATS

Steps:

• Place 3 cups of the tangerine juice in a medium nonreactive pan over high heat and bring to a boil. Make a few slits in 2 serranos and add them to the juice. Continue cooking until thickened and reduced to about 1 cup. Remove the serranos and discard. While the mixture is still hot, begin adding the sugar until slightly sweet. Stir until the sugar totally dissolves.
• Transfer the thickened juice to a large bowl. Stir in 2 to 3 cups tangerine juice, zest of 2 tangerines, 2 to 3 sliced serranos, 2 to 3 tablespoons corn syrup. Allow to steep overnight, refrigerated.
• Strain and pour into ice pop molds. Freeze until frozen.