Pomegranate meringues

Ingredients:

• 1.5 tsp pomegranate molasses
• 2-3 drops of red gel food coloring
• Whites of 3 large eggs
• 0.5 tsp cream of tartar
• 2/3 cup superfine sugar

Preparation:

1. Position oven racks in the middle and lower thirds of the oven; preheat oven to 200°F (93°C). Line 2 baking sheets with parchment paper.
2. In a small bowl, combine the pomegranate molasses and food coloring.
3. In a large bowl, beat the egg whites and cream of tartar with a mixer on medium speed until foamy. Increase the mixer speed to medium-high and beat until stiff peaks form, about 1 minute more.
4. Gradually add sugar and beat until stiff, glossy peaks form, another 3 minutes.
5. Spray or pipe a thick line of the garnet mixture along the inside of a pastry bag fitted with a large round tip. Carefully fill the bag with the meringue.
6. Pipe about 12 meringue curls onto each baking sheet. The meringue may turn slightly pink at the end of the bag.
7. Bake, rotating the baking sheets halfway through, until the meringues are crisp and dry, about 3 hours. Let cool completely on the baking sheets.