Lavender Meringue with Violets, Turkish Delight and Blueberry Cream

Welcome my fellow foragers, Victoria here with my midweek musings.  I woke this morning to an ephemeral mist settling over Sydney Harbour casting a violet hue to everything it touched.  It put me in a blue mood – lets clarify – not a drag your feet on the floor, heave and sigh all the time mood, but just set indigo, violet and midnight on the mind.

My husband has been a dream this last week as I hurt my back and he well deserves a huge thank you in the form of some delicious dessert.  With indigo and mist on the mind I settled on a lavender meringue with violets, Turkish delight and blueberry cream.  He says he wants to eat healthy, that might just have to wait another week……or lifetime!


Serves 8
Prep time 30 minutes
Cooking time 45 minutes + 3 hours

8 egg whites at room temperature (free range please – come on ladies, we need to stick together)
2 cups caster sugar
3 drops of lavender essence or 3 tbsp of fresh flowers ground by mortar and pestle
½ tsp vanilla essence
1 tsp white vinegar
2 tsp cornflour
500ml thickened (whipping) cream
2 Tbsp icing sugar
½ tsp vanilla extract
4 pieces rose turkish delight, thinly sliced
2 cups frozen blueberries, defrost and mash 1 cup
16 violet flowers (use regular violet varieties not African violets which are  not consumable)

Preheat oven to 100°C/225°F.  Line a large baking tray with baking paper.

Beat the egg whites into a clean, dry bowl with an electric beater until soft peaks form.   Over 10 minutes, slowly add the caster sugar a tablespoon at a time.  The mixture will become thick, glossy and have no grainy feel between the fingertips.  Beat in the vanilla, vinegar, cornflour and lastly fold through the lavender.  Divide the meringue into 8 high mounds on the lined baking tray.  Sprinkle with dried lavender.  Very gently place the tray in the center of the oven and cook for 45 minutes at 100°C.  After this time turn the oven off but leave the meringues sitting in the oven for at least 3 hours but preferably overnight.  The meringues should be white, crisp on the outside and soft in the middle, giving a hollow sound when knocked on the base.  Transfer the meringues to a rack to cool.

Whip cream with vanilla and icing sugar till soft peaks form.  Plate individual meringues with a large dollop of whipped cream, drizzle mashed blueberries, scatter loose blueberries and Turkish delight over.  Sprinkle dried lavender to finish.

Enjoy, savour and devour!

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