• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Polka Dotter

Baking a bit of beauty into every day

  • Home
  • About
  • Recipe Index
  • Food Photography and Styling
  • FAQ
  • Contact

Turkish Delight Mini Meringues

January 9, 2017 by Salma Leave a Comment

Turkish Delight Mini MeringuesDreamy rosewater meringues filled with chantilly cream, dotted with fresh raspberries and chewy turkish delight, and sprinkled with crunchy pistachios. I adore the way these flavours and textures combine to freshen up an Australian summer classic.

This recipe was inspired by this gorgeous pavlova featured in Delicious Magazine, but seeing as I’m often a sucker for mini desserts, I’ve adapted it for individual portions. These dainty delights would be the perfect way to round off a summer barbeque, and given you can make the meringues and prep the garnishes ahead of time, this dessert comes together pretty quickly when ready to serve.

Turkish Delight Mini Meringues Turkish Delight Mini MeringuesBaking Notes
(1) To ensure the greatest volume when whisking your egg whites, ensure all cooking utensils are squeaky clean from grease, and that you use the freshest eggs possible, at room temperature. If you need to bring the eggs quickly to room temperature from the fridge, placing them uncracked in a small clean bowl of warm water will hasten the process.

(2) The actual process of making meringues is fairly simple, but they can be a bit temperamental under certain conditions. To ensure the meringues are completely crisp and dry when baked, avoid making them on humid or rainy days (or if your local climate is always humid or rainy, crank the air-conditioning up in the kitchen to ensure the air is dry when you’re baking). To avoid your meringues browning and losing their lovely pearly-white tone, bake them on the bottom shelf of your oven using a low heat. To ensure your meringues don’t spread excessively when baked, the meringue must be whisked to very stiff peaks (you should be able to hold it upside down above your head and the meringue should not slide out of the bowl!). To prevent little bubbles all over the meringue surface, ensure the sugar has completely dissolved in the egg white (it should not feel gritty when rubbed between your fingers), and don’t overbake them. To avoid cracked meringues, allow them copious amounts of time (even longer than I’ve suggested in the recipe if needed (ie. a couple of hours if you have time)) to cool down very slowly. And if your first few meringue attempts are a total disaster, do not be disheartened! I learnt most of these tips from plenty of failed meringue attempts myself, but once you get the hang of it, you’ll fall in love making (and eating) meringue again and again.

(3) These meringues can be made in advance and will keep crisp in an airtight container in dry conditions for 1-2 weeks. After assembling the meringues together with the cream and berries, however, they should be served immediately as the cream and berries will quickly soften and degrade the quality of the meringues.

Turkish Delight Mini Meringues Turkish Delight Mini MeringuesTurkish Delight Mini Meringues
Makes 6 medium-sized (approx. 8cm) mini meringues

Ingredients
Rosewater Meringues
2 large egg whites, at room temperature
Pinch of cream of tartar
110g caster sugar, sifted
1 tsp cornflour, sifted
½ tsp white vinegar
1 tsp rosewater
Gel-based pink food colouring

Chantilly Cream
250ml (1 cup) pure cream
2 tbsp caster sugar
1 tsp vanilla paste

Decorations
125g fresh raspberries
75g turkisk delight, chopped into 5mm cubes
25g slivered pistachios

Method
Rosewater Meringues
(1) Pre-heat oven to 140°C (120°C fan-forced) and line a baking tray with baking paper. Using a thick black pen and round lid or glass, trace six 8cm (3”) circles on the baking paper, 5cm (2”) apart, to use as a guide for the size of your meringue. Turn the baking paper over so that no pen marks appear on your meringue later when baked.
(2) Place egg whites and cream of tartar in free standing mixer with whisk attachment and whisk on medium speed until frothy.
(3) Slowly add caster sugar, teaspoon by teaspoon, while continuing to whisk (this process should take approx. 10 minutes).
(4) Turn mixer up to high speed and continue whisking until mixture transforms into glossy thick meringue and stiff peaks form (approx. 2 minutes). If you rub a little meringue between your fingers it should feel completely smooth, with no grittiness of undissolved sugar.
(5) Sift cornflour over meringue, then sprinkle with vinegar and rosewater, and fold gently to combine.
(6) Reserve one teaspoon of meringue, and tint with gel-based pink food colouring.
(7) Spoon or pipe the remaining white meringue onto baking paper circles, using the back of a teaspoon to indent the centre of each meringue to create nests.
(8) Swirl the surface of each meringue nest with small amounts of pink-tinted meringue, using the back of a spoon to create large swirls, or a toothpick or skewer for finer swirls (to achieve the effect in the images a spoon was used).
(9) Place tray in oven on bottom shelf and turn the oven down to 120°C (100°C fan-forced). Bake for 80 minutes, then turn oven off without opening the oven door and leave tray in for at least another 60 minutes to allow the meringues to cool down slowly.

Chantilly Cream
(1) Whisk cream, sugar and vanilla in free-standing mixer or using a hand-held electric whisk until soft peaks form.

To Serve
(1) To serve, place rosewater meringues on serving platter, spoon with chantilly cream, and decorate with raspberries, turkish delight and slivered pistachios. 

Enjoy!

Turkish Delight Mini Meringues


Credits and Sources
White marble serving board from Bed Bath N’ Table

White scalloped dessert plates from Robert Gordon Australia
White ceramic nesting bowls from Antler and Moss
White ceramic dish with gold trim from Anna Wallace Ceramics

Napery from Red House VT

Filed Under: Meringues & Pavlovas Tagged With: Meringue, Pistachio, Raspberry, Rosewater, Turkish delight

Previous Post: « Gingerbread Cake with Lime Curd and White Chocolate Frosting
Next Post: Lemon Curd »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Salma Sabdia | Food Photography

Hi, I’m Salma, and I love creating beautiful images and sweet treats. If you’re looking for a little baking inspiration, you’ve come to the right place.

SaveSave

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Instagram

The intrigue of a single cake moment frozen in tim The intrigue of a single cake moment frozen in time 💕

Where swirling smoke trails whisper secret birthday wishes and salted caramel drips are forever suspended.

Where reality bleeds into art and back again.

Where a photo conjures up memories from the crevices or stirs those with joy floating right at the top. 

Where you can take a moment to just breathe and witness the beauty.

This is my little ode to you, my cake, and the joy of photography.

#layercake #saltedcaramelcake #figcake #earlgreycake #lavendercake #autumncake #autumnbaking #birthdaycandles #foodphotographyandstyling
Stepping inside a sea of sunflowers and enjoying a Stepping inside a sea of sunflowers and enjoying an amazing long lunch of local produce 🌻 

What do you think? Is it on your bucket list for next year’s sunflower festival? 

Thanks @kalbarsunflowers @richardousby @cancercouncilqld 

#sunflowerfield #sunflowerfarm #kalbarsunflowers #kalbarsunflowerfestival #kalbarsunflowers2023 #flowerfields #longlunch #scenicrim #explorequeensland #merrypeopleboots
Something delicious is launching soon 💕 Can you Something delicious is launching soon 💕 Can you guess the flavour?

#icecreamswirl #homemadeicecream #icecreamrecipe #autumnicecream #autumntreats #seasonalbaking #australianeggs #cookingwithcuisinart #foodstylingandphotography
Still sunflower scenes from the field of a million Still sunflower scenes from the field of a million golden giants 🌻 

#sunflowers🌻 #sunflowerfield #sunflowerfarm #kalbarsunflowers #kalbarsunflowerfestival #kalbarsunflowers2023 #flowerfields #flowerphotoshoot #scenicrim #explorequeensland
A little baking inspiration today for all my fello A little baking inspiration today for all my fellow fig lovers out there.

Is it just me or are figs one of the prettiest and most delicious fruits in existence? Doesn’t it look like the sun is setting right in the centre of this stunning fig? 

I love figs dearly, they come so perfectly packaged from nature. It does mean, however, they are usually devoured well before I have the chance to bake with them, let alone photograph them!

Occasionally I have a few extra that make their way into my cakes and desserts. Even then, I have a tendency to just slice them into slivers. Any extra fussing or cooking (apart from a quick brûlée for the very underripe ones), often never matches up to the flavour and beauty gifted straight from nature. 

Whether you prefer pairing them with rosewater and pistachio, blackberries, spiced pomegranate syrup, salted caramel, ricotta and honey, orange and ginger, labneh or anything in between, you can find your favourite fig recipe on the blog. Swipe for some beautiful ideas 💕

And I would love to know what’s your favourite way to enjoy the humble fig? One of these or do you have your own personal favourite? 😊

#figs #figcake #figcheesecake #saltedcaramelcake #minipavlova #layercakes #bakinginspo #weekendbaking #foodphotographyandstyling #harrisfarm
Step inside the most magical place 🌻 I had the Step inside the most magical place 🌻

I had the pleasure of attending the @kalbarsunflowers festival recently and was truly blown away by the breathtaking beauty of these majestic flowers. It’s one of those sights you think really can’t be as pretty as the pictures, but when you’re immersed in hundreds of thousands of flowers as tall as you, it really does feel like you’re walking right in the middle of a sunflower dream 😊

An amazing event that last year was the biggest fundraiser for the @cancercouncilqld!

How about you? Are you a sunflower lover? 🌻

#sunflowerfield #sunflowerfarm #kalbarsunflowerfestival #kalbarsunflowers2023 #flowerfields #flowerphotoshoot #scenicrim #explorequeensland #merrypeopleboots  #cancercouncil
Blackberry season is slowly ending but let it ling Blackberry season is slowly ending but let it linger a little while longer with these divine Blackberry & Chocolate Cupcakes.

Find the recipe on the blog | Link in profile

#blackberries #blackberrycake #chocolatecupcakes #purplecupcakes #creamcheesefrosting #weekendbaking #smallbatchbaking #edibleflowers #frostingcupcakes #foodstylingandphotography
Have you tasted this Honeycomb Lavender Chocolate Have you tasted this Honeycomb Lavender Chocolate Chip Ice Cream yet? It’s flecked with homemade honeycomb and dark chocolate chips swirled through a creamy honey base infused with lavender. And it is quite likely the best homemade ice cream you’ll ever eat. Your perfect weekend plan 😉

Head to the blog for the recipe | Link in profile

#honeylavender #honeyicecream #lavendericecream #lavenderhaze #honeycombicecream #homemadeicecream #icecreamrecipe #australianeggs #cookingwithcuisinart #foodstylingandphotography
A beautiful baking moment of meditation 💜 Fros A beautiful baking moment of meditation 💜

Frosting these lovely little chocolate cupcakes with blackberry cream cheese frosting and finishing with a flourish of dried cornflower petals.

Recipe for these luscious Blackberry and Chocolate Cupcakes is up on the blog now | Link in profile

#blackberries #blackberrycake #chocolatecupcakes #purplecupcakes #creamcheesefrosting #weekendbaking #smallbatchbaking #edibleflowers #frostingcupcakes #foodstylingandphotography
Follow @thepolkadotter on Instagram

Latest Blog Posts

Roasted Plum Swirl Ice Cream | The Polka Dotter
Blackberry & Chocolate Cupcakes | The Polka Dotter
Honey Lavender Ice Cream | The Polka Dotter
Rosewater Panna Cotta + Fresh Figs | The Polka Dotter
Chocolate Macadamia Black Sesame Cake | The Polka Dotter
strawberry-macadamia-mango-ice-cream-terrine
gingerbread-cookies-with-lemon-icing
macadamia-gingerbread-raspberry-trifle
Blood Orange + Earl Grey Bundt Cake | The Polka Dotter

Copyright © 2023 · Foodie Pro & The Genesis Framework