Light Meringues with Pomegranate & Pistachios {QSquared Giveaway}

If you have about 2 hours and 55 minutes to spend in the kitchen, Light Meringues with Pomegranate & Pistachios {QSquared Giveaway} might be an excellent gluten free and lacto ovo vegetarian recipe to try. One serving contains 153 calories, 5g of protein, and 3g of fat. This recipe serves 6. For 45 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe is liked by 457 foodies and cooks. This recipe is typical of Mexican cuisine. This recipe from Cookin Canuck requires agave nectar, nonfat greek yogurt, egg whites, and pomegranate arils. Plenty of people really liked this side dish. Overall, this recipe earns a rather bad spoonacular score of 26%. If you like this recipe, you might also like recipes such as Pomegranate Goat Cheese Salad with Homemade Pomegranate Vinaigrette | Progressive Dinner & Giveaway, Herb salad with pomegranate & pistachios, and Pearl Barley with Roasted Squash, Pomegranate, and Pistachios.

Servings: 6

Preparation duration: 25 minutes

Cooking duration: 150 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 250 degrees F.Place the egg whites and cream of tartar in the bowl of a mixer fitted with the whisk attachment (or in a bowl with a hand mixer). Mix on high until the egg whites are foamy.Continue to mix on high speed while gradually adding the sugar. Whip until the egg whites form stiff peaks. Do not underbeat.Line two baking sheets with parchment paper. Using a 3-inch circular cookie cutter (or edge of a glass), trace 12 circles onto the parchment paper. Turn over the parchment paper so that the pencil marks are on the underside of the paper. They should still be visible from the top side.Divide the egg white mixture evenly between the 12 circles, using the back of a small spoon to make a shallow well in the middle of each circle.Bake for 1 hour, then turn off the oven and leave the meringues in the oven for an additional 1 hours so that the meringues dry completely.Gently peel the meringues off of the parchment. Cool completely. Set aside 6 meringues for this dessert and freeze the remaining 6 meringues in an air-tight container for future use.In a medium bowl, whisk together the yogurt and agave nectar (or honey) until combined. Divide the mixture evenly between the meringues.Top each filled meringue with pomegranate arils and pistachios. Serve.

 

Step by step:

1. Preheat the oven to 250 degrees F.

2. Place the egg whites and cream of tartar in the bowl of a mixer fitted with the whisk attachment (or in a bowl with a hand mixer).

3. Mix on high until the egg whites are foamy.Continue to mix on high speed while gradually adding the sugar. Whip until the egg whites form stiff peaks. Do not underbeat.Line two baking sheets with parchment paper. Using a 3-inch circular cookie cutter (or edge of a glass), trace 12 circles onto the parchment paper. Turn over the parchment paper so that the pencil marks are on the underside of the paper. They should still be visible from the top side.Divide the egg white mixture evenly between the 12 circles, using the back of a small spoon to make a shallow well in the middle of each circle.

4. Bake for 1 hour, then turn off the oven and leave the meringues in the oven for an additional 1 hours so that the meringues dry completely.Gently peel the meringues off of the parchment. Cool completely. Set aside 6 meringues for this dessert and freeze the remaining 6 meringues in an air-tight container for future use.In a medium bowl, whisk together the yogurt and agave nectar (or honey) until combined. Divide the mixture evenly between the meringues.Top each filled meringue with pomegranate arils and pistachios.

5. Serve.

Nutrition Information:

covered percent of daily need