Named for the light-as-a-feather ballerina Anna Pavlova, these sweet meringues are the perfect base for a light and seasonal dessert. The tang of unsweetened whipped cream and yogurt balances out the sweetness of the meringue and bright flavor of satsumas.
Preheat the oven to 325°F and line a baking sheet with parchment paper.
Whisk together sugar and cornstarch and set aside. Whip egg whites in the bowl of an electric mixer on medium-high until soft peaks form, about 3 minutes. Continue to whip, gradually adding sugar mixture, a tablespoon at a time, until stiff peaks form. Beat in lemon juice.
Spoon egg whites into six (3-inch) circles on prepared baking sheet. Using the back of a spoon dipped in water, spread circles evenly and flatten in the center, making a hollow to hold cream. Place in oven and reduce temperature to 225°F. Bake until dried and crispy on the outside, about 1 hour. Turn oven off and prop door open with a wooden spoon. Let meringues cool completely in the oven.
Meanwhile, peel satsumas. Cut on either side of membranes to remove segments and place in a small bowl. Set aside. When ready to serve, whip heavy cream until stiff peaks form. Fold in yogurt. Spread cream mixture in hollow of meringues. Top with satsumas and pomegranate seeds. Serve immediately.
Per Serving:270 calories (130 from fat), 15g total fat, 9g saturated fat, 55mg cholesterol, 50mg sodium, 32g carbohydrates, (2 g dietary fiber, 26g sugar), 5g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.