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Place rack in the middle of the oven and preheat the oven to 275°. Line a large baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
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In a small bowl, whisk together sugar and cornstarch; set aside.
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Place egg whites, cream of tartar, and salt in a large bowl or the bowl of your mixer. Beat until soft peaks form.
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Gradually add sugar/cornstarch mixture to the egg whites 1 tablespoon at a time. Continue beating on high speed until all sugar has been added, meringue is glossy, and stiff peaks form.
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Fold in vanilla extract.
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Spoon the meringue over the circle drawn on the parchment paper, and use a spatula or the back of a spoon to evenly spread meringue out towards the edges.
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Bake meringue for 1 hour Bake or until the outside is dry and is a very pale cream color. Once done, turn the oven off and leave the oven door slightly ajar to allow the meringue to cool completely.
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Once cooled and ready to serve, top the meringue with whipped cream, poached pears, pomegranate arils, and pistachios. Drizzle with syrup.
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Slice into wedges to serve.