mini pavlova (or actually meringues) & pomegranate rosewater syrup

of all kitchen disciplines, the one i fancy and dream about the most must be the patisserie. though i clearly like all of them, especially everything involving veggies, the ability to prepare stunning, cute, sweet, surprising little treats awes me the most. sadly, i lack a few all of the skills requested from a good patissier. namely: accuracy. though i try pretty hard, i just find myself not being able to stick to any recipe (note: i hope my future colleagues at the modern pantry won’t read this, huhumm). 
so naturally, i fear the process of home-made sweets that are beyond just the normal loaf. like maccarons, special layered cakes, profiteroles, or meringues… my mom and i recently made a pavlova together, though, and i felt it didn’t seem that complicated, after all. and it turned out pretty good. so i dared to make one, all by myself, in a mini version (i am a sucker for all things mini desserts). aren’t these whimsy? there is actually a dollop of vanilla whipped cream missing, before adding the pomegranate and rosewater syrup and the pomegranate seeds on top. but heck, i just thought the meringues look cute as buttons, as they were.
mini pavlova (or actually meringues) & pomegranate rosewater syrup

4 egg whites
1 cup sugar
1 tsp. lemon juice, to clean the utensils
1 tbsp. baking powder
1 tsp. corn starch
for the syrup: 
1 pomegranate, deseeded
1/2 cup water
1/2 cup sugar
2 tbsp. rosewater
250 ml cream, whipped
1 vanilla bean, extracted
3 tbsp. sugar
preheat the oven to only 100 degrees. this is an (i guess) important first prep step: sprinkle the lemon juice on a paper towel, and wipe it over the bowl and all the utensils that will be in touch with the egg whites prior to beating them (i.e. also the mixer forks), spatula etc. this will remove any potential grease. beat the egg whites with the baking powder, first, for a few minutes, until mostly stiff. add the sugar only then, and the corn starch. beat on until very white-shiney and stiff. 
shape little meringue ponds with a spatula freestyle, or perfect little heaps with a confectioner’s pipe, on a baking sheet. you should get between 8 and 12 meringues, depending on their size. place in the oven and dry (not bake) for an 1.5 hours or until dried out and hard from the outside. turn off the oven and leave the meringues in the oven to cool completely.
for the syrup heat the water with the rosewater and sugar in a small saucepan, bring to a boil, then add the pomegranate seeds and remove from the heat. laeve to cool. if you like, prepare the whipped vanilla cream. then assemble the pavlovas (like i noted, i didn’t add the cream in this version, so that you can see the meringues in all their beauty): put a dollop of the vanilla cream on each of meringues, then drizzle with a little pomegranate rosewater syrup and a few pomegranate seeds.
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