Meringues with Lemon Butter and Pomegranate and Rosewater Syrup

Ingredients

• 2 x 59g free range egg whites
• 1/2 cup caster sugar
• 3/4 cup white sugar
• 1/2 cup water
• 1 teaspoon rose water
• 1/2 cup pomegranate jewels
• 4 tablespoons lemon butter

Directions

1. Preheat a fan forced oven to 150C. Spray two oven trays with canola oil spray and line with baking paper.
2. Using an electric mixer, whisk the egg whites until they form soft peaks. Whisking on high, add the sugar slowly, a tablespoon at a time. Whisk for 6 minutes and then check the consistency by rubbing a small amount of the egg white mixture between your fingers. If you can feel sugar, you need to keep whisking.
3. Spoon 2 tablespoon sized scoops of meringue onto the baking trays, 6cm apart. Bake for 25 minutes.
4. In a 1 litre saucepan, add the sugar, water and rose water. Stir until dissolved and then simmer for 10 minutes over a medium heat. Allow to cool.
5. Add the pomegranate to the syrup and gently crush with a fork until the colour is light pink. Place 1 teaspoon of lemon butter onto each meringue and top with 1 tablespoon of syrup. Serve immediately.