Orange Cream Meringue Cups Recipes

ORANGE CREAM CUPCAKES

Steps:

• Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners. 2
• . In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
• . Add sour cream, vanilla extract and orange zest and mix until well combined.
• . Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• . Combine dry ingredients in a separate bowl, then combine the milk, water and orange juice in a small measuring cup.
• . Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix.
• . Fill the cupcake liners a little more than halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
• . Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
• . When the cupcakes are cooled, make the filling. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks begin to form.
• 0. Add the cream cheese and continue whipping until stiff peaks form.
• 1. Remove the centers of the cupcakes using a cupcake corer or sharp knife, then fill with the cream filling. To make the frosting, beat the butter in a large mixer bowl until smooth.
• 1. Add 2 cups of powdered sugar and mix until smooth.
• 2. Add the orange zest and 1 tablespoon of orange juice and mix until smooth.
• 3. Add the remaining powdered sugar and mix until smooth.
• 4. Add the remaining orange juice as needed for the right consistency of frosting and mix until smooth. 15
• Color the frosting as desired, then pipe the frosting onto the cupcakes. I used Ateco tip 844. 16.
• Decorate the cupcakes with orange slices, or your preferred decorations.

ORANGE MERINGUE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line 24 muffin cups with paper liners.
• Put the flour, baking powder and salt into the bowl of a food processor. Add the sugar and orange zest and pulse a few times to combine evenly. Add the butter and pulse until the mixture looks like coarse sand, with some pea-size bits of butter.
• Whisk together the milk, vanilla and eggs in a small bowl or measuring cup with a spout. With the food processor running, pour in the milk mixture and process until smooth.
• Divide the batter evenly among the prepared muffin cups, filling them two-thirds full. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, 20 to 25 minutes. Cool the cupcakes in the pans on a rack for 10 minutes, then remove and cool completely.
• Bring a few inches of water to a boil in a medium saucepan. Whisk together the egg whites, sugar, orange juice and zest, cream of tartar and salt in a medium heat-safe bowl. Set the bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Continue whisking until the mixture is hot to the touch and the sugar dissolves, about 2 minutes. Remove the bowl from the saucepan and beat, using an electric mixer at medium-high speed, until the meringue is cool and holds a stiff peak, about 7 minutes.
• Generously pipe or spoon the frosting onto the cupcakes. Sprinkle with orange zest.

SUNSHINE ORANGE MERINGUE PIE

Steps:

• In a large bowl, combine the cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack., For filling, combine the sugar, cornstarch and salt in a saucepan. Whisk in orange juice and water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in the lime juice, orange zest and butter. Pour hot filling into pie crust., For the meringue, beat egg whites in a bowl until foamy. add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over hot filling, sealing edges to crust., Bake at 350° for 12-15 minutes or until golden. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before serving. Refrigerate leftovers.

HAZELNUT MERINGUES WITH LEMON CREAM AND BLOOD ORANGE SYRUP

Steps:

• For lemon cream:
• Place 1 tablespoon lemon juice in small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir butter, lemon peel and remaining lemon juice in small saucepan over low heat until butter melts. Whisk eggs, yolks and sugar in medium metal bowl to blend. Gradually whisk in butter mixture. Set bowl over saucepan of simmering water (do not let bottom of bowl touch water). Whisk constantly until mixture is thick and thermometer registers 140°F for 3 minutes, about 8 minutes total. Remove from over water. Add gelatin mixture to hot lemon curd; whisk until gelatin dissolves. Chill until curd cools to room temperature, stirring often, about 30 minutes. Beat cream in large bowl until medium peaks form. Fold whipped cream into curd. Cover; chill lemon cream until cold, at least 4 hours and up to 2 days.
• For meringues:
• Preheat oven to 275°F Line 17x11x1-inch baking sheet with parchment paper, leaving 1-inch overhang at short ends. Using electric mixer, beat whites in large bowl to soft peaks. Gradually add 1 1/4 cups sugar, beating until stiff and glossy. Fold in nuts. Spread meringue in prepared pan.
• Bake meringue until firm and dry to touch and pale golden, about 1 hour 25 minutes. Immediately cut around pan sides to loosen. Pull parchment with meringue onto work surface. Trim meringue to 14x10 1/2-inch rectangle. Run knife under meringue to loosen from parchment. Cut meringue lengthwise into three 3 1/2-inch-wide strips. Cut crosswise into twelve 3 1/2-inch squares. Cut each square on diagonal, forming total of 24 triangles. (Can be made 2 days ahead. Store in airtight container in single layers between sheets of waxed paper.)
• Place 12 meringue triangles on work surface. Top each with 1/4 cup lemon cream. Place second triangle on each, pressing slightly to adhere. Run edge of spatula around assembled meringues to smooth filling at edges. Sift powdered sugar over. Transfer each dessert to plate. Drizzle with Blood Orange Syrup.

MEXICAN CHOCOLATE ICE CREAM CAKE WITH ORANGE MERINGUE

Steps:

• For brownie layer:
• Preheat oven to 325°F. Line inside of 9-inch-diameter springform pan with 3-inch-high sides with foil. Coat lightly with nonstick spray. Whisk flour and next 3 ingredients in small bowl. Melt butter in medium saucepan over medium low heat. Remove from heat; whisk in cocoa powder, then sugar. If batter is still hot, let cool. Whisk in egg and vanilla, then flour mixture. Spread batter over bottom of pan.
• Bake brownie layer until tester inserted into center comes out with a few moist crumbs attached, 15 to 17 minutes. Cool in pan on rack. Cover and freeze.
• For chocolate-cinnamon ice cream:
• Stir chocolate and 1 1/2 cups half and half in medium saucepan over medium heat until chocolate is melted, stirring often. Remove from heat. Whisk egg yolks and next 3 ingredients in medium bowl. Gradually whisk in hot chocolate mixture; return to saucepan. Cook over medium-low heat until mixture leaves path on back of spoon when finger is drawn across and custard registers 170°F to 175°F on candy thermometer, stirring constantly, 6 to 8 minutes.
• Strain custard into another medium bowl. Add remaining 1 1/4 cups half and half. Refrigerate until cold, about 3 hours.
• Process custard in ice cream maker. Transfer to pan; spread evenly over brownie layer. Cover; freeze overnight. DO AHEAD: Can be made 3 days ahead. Keep frozen.
• For orange meringue:
• Using electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar and pinch of salt. Beat until soft peaks form. With mixer running, gradually add sugar. Continue to beat until meringue forms stiff glossy peaks. Beat in orange peel. Spread over ice cream layer. Using spatula or back of spoon, swirl decoratively, forming peaks. Freeze until firm, at least 3 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep frozen.
• Remove cake from freezer. Release pan sides; remove foil. Transfer cake to plate. Using kitchen torch, brown meringue or place under broiler 1 to 2 minutes to brown.