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White Chocolate Pomegranate Meringues

White Chocolate Pomegranate Meringues



  • 3 eggs whites, at room temperature
  • 1/8 tsp. white distilled vinegar
  • ¾ cup white sugar
  • Dash of salt
  • ½ cup fresh pomegranate seeds
  • ½ cup white chocolate chips


  1. Preheat oven to 275 °F.
  2. Line a baking sheet with baking paper.
  3. Beat egg whites, salt, and vinegar until they stand in soft peaks.
  4. Add sugar a little at a time and continue to beat until stiff.
  5. Gently fold in pomegranate seeds and white chocolate chips.
  6. Place the mixture in a piping bag with a large opening and pipe out into peak shape cookies.
  7. Bake for 50 minutes - 1 hour, or until lightly golden.
Alex Idov is a kosher food blogger who runs the award-winning site Kosherology. He is currently studying for his bachelor’s degree in culinary sustainability & hospitality, and is a regular contributing food columnist to The Five Towns Jewish Home magazine. Visit Kosherology, and like Kosherology on Facebook.
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