Mango Pomegranate Pavlovas

Preheat oven to 225ºF.

With a mixer, beat egg whites until frothy and then add vanilla and cream of tartar. Continue beating adding the sugar in very slowly, maybe a tablespoon or two at a time. Continue to beat until stiff peaks form and the egg whites are glossy. Pipe or drop dollops onto a cookie sheet lined with parchment paper or Silpats, eight large 4-5″ rounds and 8 small 1 1/2″ tops. Make extra tops if you have more meringue left over. Bake for 1 hour to 1 1/2 hours until desired doneness. I like them a bit chewy inside.

For the topping, add a bit of grenadine to the pomegranate seeds and juice if they are not sweet enough. Just before serving, put a large meringue on a dessert plate and top with mangoes and pomegranate seeds. Place the little lid on top and drizzle with the pomegranate juice. Serve at once.