Name: Rosewater and turkish delight meringues
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 egg whites, at room temperature; 1 cup caster sugar; 2 teaspoon cornflour; 1 teaspoon white vinegar; 2 teaspoon rosewater; 100 gram turkish delight, finely chopped; 1/4 cup unsalted pistachio kernels, finely chopped; icing sugar, to dust

Ingredients

4 egg whites, at room temperature

1 cup caster sugar

2 teaspoon cornflour

1 teaspoon white vinegar

2 teaspoon rosewater

100 gram turkish delight, finely chopped

1/4 cup unsalted pistachio kernels, finely chopped

icing sugar, to dust

Method

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

2.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.

3.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.

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

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Ingredients

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