- 3/4 Cups sugar
- 1 1/2 Teaspoon cornstarch
- 3 large egg whites
- 1 Teaspoon lemon juice
- 6 satsumas
- 1 Cup heavy cream
- 1/3 Cup nonfat Greek yogurt
- 2 Tablespoons pomegranate seeds
Preheat oven to 325 degrees 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 6 (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 degrees. Bake 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.