What would you make when you have leftover egg whites, one pomegranate waiting on the tree, and some whipping cream? (well, obviously food… and something sweet, right?). I decides to make pavlovas, which are these perfect little desserts, full of different textures and flavors, and just at the right size.
The nice thing about these little beauties is that you can make the meringue the night before, or just make these a few days ahead and keep them in an airtight container, by doing that you could assemble them just before serving, and save a lot of time.
One small note: in order to get whiter meringues, I bake them overnight (about 8-9 hours) in 80 degrees C. and in the morning I just turn the oven off and let them cool until I use them.