- 4 large egg whites (reserve yolks for pastry cream), at room temperature for 30 minutes
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 cup superfine granulated sugar
- 1 teaspoon confectioners sugar
- 1 1/2 tablespoons all-purpose flour
- 2 teaspoons cornstarch
- 1/4 cup granulated sugar
- 4 large egg yolks
- 1 cup whole milk
- 1 tablespoon unsalted butter, softened
- 1/2 teaspoon vanilla
- 1/2 cup chilled heavy cream
- 8 to 10 kiwifruit (1 1/2 lb), peeled and each cut lengthwise into 8 wedges
- 1/2 cup pomegranate seeds (from 1 pomegranate)
- Special equipment: parchment paper
- Put oven racks in upper and lower thirds of oven and preheat oven to 200°F. Line 2 large baking sheets with parchment.
- Beat egg whites in a bowl with an electric mixer at medium-high speed until whites are foamy, then add cream of tartar and salt. Continue beating until whites hold soft peaks. Add 1/2 cup superfine sugar, 1 tablespoon at a time, beating, then increase mixer speed to high and continue to beat until whites hold stiff, glossy peaks, about 5 minutes. Fold in remaining 1/2 cup superfine sugar gently but thoroughly.
- With back of a spoon, spread meringue into 10 (4-inch) rounds, 5 on each lined baking sheet. Form a 3-inch-wide depression in center of each round (shape and smooth exterior side of each round with a butter knife if desired).
- Using a fine-mesh sieve, lightly dust confectioners sugar evenly over meringues. Bake, with oven door propped open about 1/2 inch with handle of a wooden spoon, until meringue is crisp, about 2 1/2 hours. Turn oven off and let meringues stand in oven, with door propped open, until dry, at least 1 hour. Carefully peel off parchment.
- Whisk together flour, cornstarch, a pinch of salt, and 2 tablespoons granulated sugar in a small bowl. Whisk together yolks in a medium bowl, then whisk in flour mixture until smooth.
- Bring milk just to a boil with remaining 2 tablespoons sugar in a 1 1/2- to 2-quart heavy saucepan, stirring until sugar is dissolved. Remove from heat and whisk half of milk mixture into egg mixture. Pour custard back into pan, whisking, and bring to a boil over moderate heat, whisking constantly and vigorously, then boil, whisking, 2 minutes. Remove from heat and whisk in butter and vanilla. Using a rubber spatula, force cream through a medium-mesh sieve into a shallow bowl. Chill pastry cream, its surface covered with wax paper, 2 hours.
- Whisk heavy cream vigorously in a medium bowl until it just holds stiff peaks. Whisk pastry cream briefly to loosen, then, using spatula, gently fold in whipped cream. Chill, covered, 30 minutes.
- Fill each meringue shell with about 3 tablespoons pastry cream and smooth top of filling with back of a spoon.
- Divide kiwis evenly among shells, then sprinkle pomegranate seeds over tops.