25g⅓ cup carrot pulp from juicer (or finely grated carrot, squeezed dry in a tea towel)
2egg whites
100g½ cup caster sugar
½a pomegranate
100ml⅔ cup double (heavy) cream
Instructions
Heat oven to 120C/250F. Line a baking sheet with non-stick baking parchment paper.
Whiz the pistachios in a food mill or blender until fine. Reserve a tablespoon each of the pistachio dust and carrot pulp for finishing.
With an electric mixer, beat the egg whites until stiff peaks form. Continue beating and add the sugar, a tablespoon at a time, beating for a few seconds between each addition. Using a large metal spoon, gently fold in the carrot pulp and pistachio dust.
Spoon the meringue into six equal-sized rounds on the baking parchment and use the spoon to make them into bowl shapes. Bake for 1 ½ - 2 hours or until they are dried out and easily lift from the parchment paper. Allow to cool completely.
For the pomegranate cream, beat the cream until thickened. Halve the pomegranate and, over the bowl of cream, hold the cut side and whack the back of the pomegranate with a wooden spoon a few times until about half of the seeds and some of the juice falls into the bowl. Fold into the cream.
Spoon the pomegranate cream into the meringue nests, top with more pomegranate seeds and the reserved pistachio dust and carrot pulp. Serve immediately.