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Turkish delight mega macaron recipe
Turkish delight mega macaron recipe
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Heavenly raspberry-rosewater meringue tower.
Ingredients:
  • 3 egg whites
  • 55g (1 ⁄4 cup) caster sugar
  • 30.00 ml 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
Instructions:
  • Place baking paper on three baking trays, then simply trace out 18cm circles on each piece using a small plate.
  • In a small bowl, use electric beaters to whip egg whites until soft peaks form. Gradually add caster sugar, beating until fully dissolved. Incorporate rosewater and a touch of food coloring.
  • In a large bowl, mix together almond and icing sugar. Gradually add the egg white mixture in 2 batches and fold gently until fully combined. Spoon the mixture onto trays, gently spreading it out to 2cm away from the edge of the circles. Lightly tap the trays on the counter to spread the mixture to the edges. Let it rest for 30 minutes.
  • Preheat your oven to 150C (130C fan forced). Bake for 45-50 minutes until firm to touch. Allow them to cool on trays.
  • Place a macaron on a serving plate. Fill a piping bag with a 1cm fluted nozzle with cream and pipe over the macaron. Sprinkle one-third of the pistachios on top. Set aside 8 berries. Layer half of the remaining berries and one-third of the Turkish delight over the cream. Place another macaron on top. Repeat the layering process with cream, pistachios, berries, and Turkish delight. Finish by topping with the last macaron. Garnish with the remaining cream, leftover pistachios, reserved berries, and Turkish delight. Serve and enjoy!

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