Mini Meringue Baskets Filled with Pomegranate Sorbet


Preparation info

  • Difficulty


  • Makes


    1¼ inch Baskets

Appears in

A Passion for Ice Cream

A Passion for Ice Cream

By Emily Luchetti

Published 2006

  • About

I don’t use pomegranates much in my desserts, apart from a garnish here and there. I love their taste, but never feel in the mood to wrestle the seeds out of the fruit. It’s messy work. Luckily, you can buy pomegranate juice at the supermarket. It’s somewhat bitter taste works wonderfully to complement sweeter dishes. This is especially true with sugary meringues, which when frozen become soft and chewy. These one-or two-bite delicacies are great to serve as a warm-up course for dessert.


Pomegranate Sorbet

  • 1 cup sugar
  • ¾ cup water
  • 2 cups pomegranate juice
  • 1 tablespoon freshly squeezed lemon juice
  • teaspoon kosher salt

Meringue Baskets

  • 1 large egg white
  • cup sugar
  • ¼ teaspoon cornstarch


To Make the Sorbet

Stir together the sugar and water in a medium saucepot. Cook over medium heat, stirring occasionally, until the sugar is dissolved and the liquid is reduced to ¾ cup. Transfer the sugar syrup to a bowl and stir in the pomegranate juice, lemon juice, and salt. Refrigerate for at least 2 hours. Churn in an ice cream machine according to the manufacturer’s instructions. Freeze until scoopable, about 3 hours, depending on your freezer.

To Make the Baskets

Draw eighteen -inch circles at least ½ inch apart on a piece of parchment paper. Turn the parchment paper over and place it on a baking sheet.

Preheat the oven to 300°F. Whip the egg white in the bowl of an electric mixer on medium-high speed until soft peaks form. Add half the sugar in a slowly, steady stream. Whip until very thick and glossy, 2 to 3 minutes with a stand mixer, or about 5 minutes with a handheld mixer. Fold in the remaining sugar and cornstarch.

Place a ¼-inch star tip in a pastry bag and fill the bag with the meringue (piping tips). Pipe each basket by filling the circle with a single coil of meringue. Continue piping around the outside of the circle until you have formed a round basket about 1 inch high. Bake for 20 minutes. Let cool to room temperature and then remove the meringue baskets with a metal spatula.

In Advance

The meringues can be made 2 days in advance if the weather is not humid. (Otherwise, make and freeze them in the same day.) Store in an airtight container at room temperature. The meringues can be filled with the sorbet and frozen 1 day in advance. Store in a single layer in an airtight container or on a baking sheet wrapped in plastic wrap.

To Serve

Using a very small scoop or melon bailer, fill the meringues with the sorbet. Serve immediately, or freeze until ready to serve.