Lest we Forget. Today’s post is a tribute to the 100year anniversary of Anzac Day.
I didn’t have any family members participate in the Anzac war, but I have always been moved by the sacrifice made by so many young men and women. I particular felt this after visiting Gallipoli, Turkey.
Each year, to commemorate, I bake a batch of Anzac biscuits but this year I’ve stepped it up a notch and baked mini pavlovas. These are so easy to prepare and will be perfect for afternoon tea. I decorated these delicate meringues with whipped cream and pomegranate seeds – very simple, very beautiful, and very delicious.
Delicious meringue pavlovas topped with whipped cream and pomegranate seeds.
15 minPrep Time
1 hrCook Time
1 hr, 15 Total Time
3 Egg whites
165g (3/4cup) Castor Sugar
300ml Pure Cream (for whipping)
- Preheat oven to 120c. Line two baking trays with baking paper.
- Beat egg whites in an electric mixer until soft peaks form. Then gradually add sugar, one tablespoon at a time, beating until the sugar dissolves between additions.
- Drop heaped tablespoons or pipe meringue mixture about 5cm apart onto trays.
- Bake for about 1 hour. Cool meringues in oven with the door ajar.
- Meanwhile, whisk cream in a small bowl until soft peaks form. Open pomegranate and take out seeds.
- Top cooled meringues with cream and scatter over pomegranate seeds.