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Turkish delight mega macaron

Turkish delight mega macaron

0:30 Prep
0:50 Cook
8 Servings 

A divine combo of rosewater and raspberry make this meringue tower paradise on earth!


3 egg whites
55g (1 ⁄4 cup) caster sugar
1 1/2 tablespoons rosewater
Pink liquid food colouring, to tint
100g (1 cup) almond meal
195g (11⁄4 cups) pure icing sugar
600ml thickened cream, whipped
55g (1 ⁄ 3 cup) unsalted pistachio kernels, finely chopped
250g fresh raspberries
110g Turkish delight, cut into 1cm pieces


Step 1 Line 3 baking trays with baking paper. Use a small plate to draw a 18cm circle onto each piece of paper.

Step 2 Use electric beaters to beat egg whites in a small bowl until soft peaks form. Gradually add caster sugar,
beating until dissolved. Beat in rosewater and a little food colouring.

Step 3 Combine almond and icing sugar in a large bowl. Gently fold in egg white mixture, in 2 batches, until combined.
Divide among trays, gently spreading until 2cm from circle edge. Tap trays on bench to spread mixture to edge.
Set aside for 30 minutes to rest.

Step 4 Preheat oven to 150C/130C fan forced. Bake for 45-50 minutes or until firm to touch. Set aside on trays to cool.

Step 5 Place 1 macaron on a serving plate. Spoon cream into a piping bag with a 1cm fluted nozzle. Pipe over macaron. Top with one-third the pistachio. Reserve 8 berries. Arrange half remaining berries and one-third the Turkish delight over cream. Top with a macaron. Repeat layering cream, pistachio, berries and Turkish delight. Top with last macaron. Top with remaining cream, remaining pistachio, reserved berries and Turkish delight.

Author: Cathie Lonnie | Image credit: Vanessa Levis | Publication: Taste Magazin

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