Meringue Petits Fours with Anise Cream and Pomegranate

Ingredients

• 0.5 teaspoon anise seeds 
• 2 large egg whites 
• 0.5 cup superfine granulated sugar 
• 2 teaspoons regular granulated sugar 
• 0.5 cup heavy cream chilled
• 0.3 cup pomegranate seeds 
• 0.1 teaspoon salt 

Equipment

• bowl
• baking sheet
• oven
• hand mixer
• pastry bag

Directions

1. Preheat oven to 175°F.
2. Beat egg whites with salt using an electric mixer at high speed until they just hold stiff peaks.
3. Add superfine sugar a little at a time, beating at high speed, and continue to beat until whites hold stiff, glossy peaks.
4. 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.
5. 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.
6. Transfer meringues on baking sheet to a rack to cool completely.
7. 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.
8. Peel meringues from parchment, then dollop 1 teaspoon cream onto each meringue and top with 3 pomegranate seeds.
9. 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.