AUGUST 2019 I HOMEBEAUTIFUL.COM.AU 167
PISTACHIO MERINGUES WITH ROSEWATER CREAM
Makes 6-8
4 egg whites, at room temperature
⅛ tsp pistachio essence (see tip, below )
1 cup caster sugar
100g Turkish delight, finely chopped
2 tbsp ground pistachios, plus extra to serve
Pomegranate seeds, to serve
- Preheat oven to 160°C. Line 2 oven trays with baking paper.
Place egg whites and pistachio essence in the small bowl of
an electric mixer and beat until soft peaks begin to form.
Gradually add sugar whilst continuing to beat for about
15 minutes or until all sugar has been incorporated.
Add Turkish delight and stir through.
- Using a large metal spoon, dollop 3 or
4 spoonfuls of mixture onto each tray,
depending on serving size you prefer.
Spread mixture out slightly. Sprinkle
lightly with pistachios. Reduce oven to
100°C. Bake for 90 minutes or until
meringues are crisp on top. Allow
to cool in oven with door ajar.
- To make rosewater cream, beat
cream, rosewater and icing sugar
in clean bowl of electric mixer
until soft peaks form. Dollop it
on cooled meringues and
sprinkle with pistachios and
pomegranate seeds to serve.
TIP: Buy pistachio essence
online or wherever cake
decorating supplies are sold.
If unavailable, substitute
with almond essence. >
Rosewater cream
300ml thickened cream
1 tbsp rosewater
2 tbsp icing sugar mixture