Manger with Mimi :: Pomegranate Meringues

By Chanel Dror

Pomegranate Meringue Recipe | Mimi Thorisson for Camille Styles

I just love pomegranate season. The beautiful colours of this sweet and tangy fruit make me feel so festive. That’s why I love to dress the little ruby seeds with a big crimson red swirled meringue. Pomegranate goes so well with orange blossom water, so I teamed these two ingredients to make a delicious syrup. Served with whipped cream and pomegranate seeds, this dessert, to quote my daughter, is the ultimate princess treat.

Pomegranate Meringue Recipe | Mimi Thorisson for Camille Styles

Pomegranate Meringue Recipe | Mimi Thorisson for Camille Styles

Pomegranate Meringue Recipe | Mimi Thorisson for Camille Styles

Pomegranate Meringues

*makes about 5-6 meringues


For the meringues

  • 6 extra-large egg whites, at room temperature
  • 1 + 1/2 tsp cornflour
  • 1 or 1/2 tsp red food colouring (depending on colour strength desired)
  • A pinch of fine salt
  • 1 1/2 cups sugar
  • 2 pomegranates, seeds only
  • 1 1/2 cups whipping cream

 Pomegranate and orange blossom water syrup

  • Juice of 3 fresh pomegranates
  • 1 1/2 tbsp orange blossom water
  • 5 tbsp sugar


  1. Preheat the oven to 140° C. Line a baking tray with parchment paper.
  2. In a large glass bowl, whisk the egg whites (I use a pair of electric whisks) and salt on a high-speed until frothy – try to keep the whisk position as horizontal as possible. Add the cornflour and sugar (1-2 tbsp at a time) gradually and continue whisking. You should add the sugar in small quantities until the end of the process.
  3. When the egg whites form stiff peaks (this usually takes about 10-15 minutes), gently fold in the red food colouring, creating swirls. With the help of two large slotted spoons, spoon the egg whites onto the parchment-lined baking tray. The meringues should be about 10-12 cm large and 6 cm high. ‘Twirl’ your spoon around and finish off with a spiky peak.
  4. Bake for about 1 hour. Switch off the oven, and leave them to cool inside the oven with the door slightly open for 15 minutes.
  5. For the syrup, squeeze the juice of the 3 pomegranates. Heat in a saucepan, add orange blossom water and sugar. Bring to a boil, turn down the heat and simmer until thick and glossy. Leave to cool and set aside.
  6. Serve meringues with whipped cream, a handful of pomegranate seeds on top and drizzle with the pomegranate and orange blossom water syrup.

*photos by Oddur Thorisson

Comments (21)

  1. Jennifer Rose Smith says:

    Mimi, I am absolutely DYING over these photos! I don’t usually cook, but I think I may try to make these. They look delicious. Almost too pretty to eat!

  2. christelle is flabbergasting says:

    I am in love! With pomegranates, the recipe and Mimi Thorisson’s blog! Thanks for featuring her!

  3. Sigrún says:

    ummm lovely…Mimi the merengue and your fotos Oddur are great.

  4. Heba says:

    never tried pomegranates before but i want to after reading this post

  5. Yelle says:

    Looks so easy! And absolutely delicious! The colors are kind of perfect for all three upcoming holidays: Halloween, Thanksgiving, and Christmas!

  6. Samira says:

    looks so good

  7. Rachel says:

    Oh wow… talk about a show stopper dessert!

  8. Erin | The Law Students Wife says:

    These are (almost) too beautiful to eat. What a special dessert for the holidays…or any day!

  9. Caitlin says:

    This is SO lovely!

  10. Desiree {CHIC COASTAL LIVING} says:

    This definitely looks yummy!

  11. Amy says:

    WOW!! GORGEOUS!!! I’ve had a pile of pomegranates sitting in a bowl on my countertop for a week and haven’t known what to do with them….now I know! Thank you!

  12. Laura says:

    Does cornflour mean corn starch??

  13. Sarah Jane | Clean & Proper says:

    Can’t wait to make these and share with my family!

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