Spring has sprung, cherry trees are blossoming, and it’s almost time to put away winter wear. It’s Palm Sunday, and while we enjoyed our cappuccino in the morning sun, church bells pealed and people wandered by holding olive branches from Mass. At home we have piles of oranges to make spremuta, fresh orange juice.
Spring is delightful in Rome! It’s high allergy season, but besides that, wonderful. Time to pull out pastel jumpers and lighter shoes, do some spring cleaning, and make meringues. A light finale was needed for TV night (dinner in the sofa) the next day, I had a pomegranate, so this was dessert.
Meringue nests with pomegranate seeds
2 fresh egg whites
100g golden caster sugar
icing sugar to dust
One pomegranate for serving
Whisk the egg whites in a clean bowl until they form stiff peaks. Now, whisk in the sugar, little by little. Dollop the meringue mixture onto a baking sheet, with a little hollow in the centre. Bake them at 150C for 30-35 minutes. Now, turn off the oven but leave the meringues in the oven to dry out, 4-5 hours.
The next day, hollow out the pomegranate with a teaspoon and sprinkle some seeds over the meringue nest to serve. Easy! I am bringing these to Fiesta Friday 61 @fiestafriday.net with many thanks to this week’s co-hosts Selma @Selma’s Table and Margy @La Petite Casserole.