Place the egg whites into a stand mixer bowl

Use a balloon whisk and whisk until soft peaks form

Add the caster sugar in a tablespoon at a time, whisking continuously, making sure the sugar has dissolved completely before you add the next spoon

Continue to do so until all the sugar has been incorporated and your meringue is stiff and glossy

Preheat the oven to 110° Celsius

Spread the meringue onto a lined baking tray and level off as best you can

Scatter over the pomegranate, roses and pistachios

Bake for 1 hour and 30 minutes and turn the oven off

Allow to cool in the turned off oven before breaking apart and eating