Active time: 30 min Start to finish: 3 1/2 hr
• Baked meringues (without cream) and anise sugar can be made 1 week ahead and kept separately in airtight containers at room temperature.
• Meringues can be topped 30 minutes ahead and kept at cool room temperature.
Recipe information
Yield
Makes about 48 meringues
Ingredients
For meringues
For cream and topping
Special Equipment
Preparation
Make meringues:
Step 1
Preheat oven to 175°F.
Step 2
Beat egg whites with salt using an electric mixer at high speed until they just hold stiff peaks. Add superfine sugar a little at a time, beating at high speed, and continue to beat until whites hold stiff, glossy peaks.
Step 3
Spoon meringue into pastry bag and pipe 1 1/4-inch-wide disks (about 1/3 inch high) about 1/2 inch apart on a parchment-lined baking sheet.
Step 4
Bake meringues in middle of oven until dry but still white, about 1 1/2 hours, then cool in turned-off oven (with door closed) 1 hour. Transfer meringues on baking sheet to a rack to cool completely.
Whip cream and assemble petits fours:
Step 5
Finely grind regular sugar with anise in coffee/spice grinder. Beat cream in a bowl with cleaned beaters until it just holds soft peaks, then add anise sugar, beating until it just holds stiff peaks.
Step 6
Peel meringues from parchment, then dollop 1 teaspoon cream onto each meringue and top with 3 pomegranate seeds.
