Pavlovas with Pomegranate Cream

Heat oven to 240 degrees F and line 2 baking sheets with parchment. Using an electric mixer, beat the egg whites in a large bowl just until frothy. Add the cream of tartar and beat on high until the mixture is thick and foamy, about 1 minute. Gradually add the sugar, 1 tablespoon at a time, until stiff glossy peaks form, about 3 minutes. Transfer 1 cup to a resealable plastic bag and cut off one corner. Pipe 8 backward S shapes for the swan heads onto a prepared baking sheet. Spoon the remaining meringue into 8 mounds onto the sheets. Spread each into 3-inch rounds, then using the back of a spoon, make a deep indent in the center of each. Bake until no longer sticky, about 1 hour 30 minutes, then turn off the oven and let them cool in the oven for at least 4 hours to dry out. When ready to serve, using an electric mixer, beat the cream and pomegranate juice on high until soft peaks form. Spoon into the pavlovas and sprinkle with the pomegranate seeds.