some dreamy day

maybe a valentine's day when i have someone to do it for, i'll make these.

Recipe: Pomegranate-Rose Cream Meringues

2 extra-large egg whites

1/2 cup granulated sugar

1/2 cup confectioners’ sugar

1 1/2 teaspoons rose water (sold in specialty shops and some supermarkets)

Dried or candied rose petals (see note), optional

1 cup heavy cream

2 tablespoons crème de cassis

1 tablespoon seedless raspberry jam

Pomegranate seeds or fresh raspberries, for garnish.

1. Preheat oven to 250 degrees. Line 2 baking sheets with parchment or wax paper.

2. In an electric mixer on medium-high speed, beat egg whites until white and frothy. Gradually beat in granulated sugar, 1 tablespoon at a time, until whites are stiff and glossy. Sift confectioners’ sugar over egg whites, and gently fold in with a rubber spatula. Fold in rose water.

3. Spoon 2 1/2-inch mounds of meringue onto prepared baking sheets. (You should have about 12 meringues.) If using rose petals, crush between fingers, and sprinkle over meringues. Bake 1 1/2 hours. Turn off heat, and place a wooden spoon in oven door to keep it slightly ajar; let meringues cool in oven 2 hours.

4. Just before serving, in an electric mixer beat heavy cream until it thickens. With mixer running, beat in crème de cassis. Beat until soft peaks form.

5. In a bowl, whisk jam to break it up. Fold in a small amount of whipped cream to lighten jam; then fold jam mixture into remaining whipped cream. Serve meringues with a dollop of whipped cream and a sprinkling of pomegranate seeds or raspberries.

Yield: 6 servings.