Beat egg whites with salt using an electric mixer at high speed until they just hold stiff peaks.
Add superfine sugar a little at a time, beating at high speed, and continue to beat until whites hold stiff, glossy peaks.
Spoon meringue into pastry bag and pipe 1 1/4-inch-wide disks (about 1/3 inch high) about 1/2 inch apart on a parchment-lined baking sheet.
Bake meringues in middle of oven until dry but still white, about 1 1/2 hours, then cool in turned-off oven (with door closed) 1 hour.
Transfer meringues on baking sheet to a rack to cool completely.
Finely grind regular sugar with anise in coffee/spice grinder. Beat cream in a bowl with cleaned beaters until it just holds soft peaks, then add anise sugar, beating until it just holds stiff peaks.
Peel meringues from parchment, then dollop 1 teaspoon cream onto each meringue and top with 3 pomegranate seeds.
Baked meringues (without cream) and anise sugar can be made 1 week ahead and kept separately in airtight containers at room temperature.• Meringues can be topped 30 minutes ahead and kept at cool room temperature.
