Rosewater And Turkish Delight Meringues Recipe

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Rosewater and turkish delight meringues in a platter Rosewater and turkish delight meringues recipe

Easy | Makes 12 Items | 15 mins prep | 30 mins cook

Rosewater and turkish delight meringues, sugar recipe, brought to you by recipes+


Rosewater and turkish delight meringues

4 egg whites, at room temperature
1 cupcaster sugar
2 tspcornflour
1 tspwhite vinegar
2 tsprosewater
100 gturkish delight, finely chopped
1/4 cupunsalted pistachio kernels, finely chopped
icing sugar, to dust
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Rosewater and turkish delight meringues

Preheat panggangan to 140°C (120°C fan-forced). Grease and line a baking tray with baking paper.

Using an electric mixer, beat egg whites in a large clean, dry bowl until soft peaks form. Gradually add sugar, beating well after each addition, until sugar dissolves and mixture is thick, glossy and firm peaks form.

Fold cornflour, vinegar, rosewater and Turkish delight into meringue until just combined. Drop heaped tablespoons of meringue onto prepared tray to form 12 in total. Sprinkle with pistachio.

Bake for 30 minutes or until meringue feels firm and dry to touch. Turn off oven, leaving meringue in panggangan to cool. Serve meringues dusted with icing sugar.

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