Orange Meringues Recipes

ORANGE MERINGUE PIE

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Line pastry with aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; bake about 5 minutes more.
• In a small saucepan, stir together the 3/4 cup sugar, 1/3 cup cornstarch, and salt. Mix in the orange juice, lemon juice, and water. Whisk in the egg yolks. Cook over medium heat, stirring frequently, until thick and bubbly, about 5 minutes. Remove from heat, and stir in butter and orange zest. If desired; stir in diced orange segments. Pour into prepared pie crust, cover with plastic wrap, and set aside to cool.
• When pie filling has cooled to room temperature, preheat oven and prepare meringue. Preheat oven to 350 degrees F (175 degrees C). In a large glass or metal bowl, beat egg whites until foamy. Gradually add 1/2 cup sugar and cream of tartar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread over pie, making sure the meringue completely covers the filling and meets the edges of the pie crust.
• Bake in preheated oven until meringue topping is golden brown, about 15 minutes.

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.

ORANGE MERINGUES

Steps:

• Preheat oven to 475F degrees.
• Cover 2 baking sheets with foil.
• Beat egg whites until foamy.
• Add salt and cream of tartar.
• Mix the orange gelatin and sugar together, then add the mixture to the egg whites gradually, a tablespoon at a time, while beating.
• Beat to stiff peaks.
• Carefully fold in the chocolate chips and nuts, if desired.
• Drop batter by teaspoonfuls onto the prepared baking sheets.
• Place the baking sheets into the hot oven quickly, then close the oven door, and turn the oven off.
• Leave the cookies in the oven overnight (8 hours).
• Store in an airtight container.

STRAWBERRY ORANGE MERINGUE CAKE

Steps:

• Line a 9-in. springform pan with parchment paper. Grease paper and sides of pan; set aside. In a bowl, combine the cake mix, orange juice, egg yolks and orange zest; beat for 3 minutes. Pour into prepared pan. In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in 1/2 cup sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over batter, sealing to edge of pan., Bake at 350° for 40-45 minutes or until golden brown. Cool on a wire rack for 10 minutes (meringue will crack). Carefully run a knife around edge of pan to loosen. Remove sides of pan. Cool completely. Cut in half widthwise., In a small bowl, mash 1/4 cup berries with remaining sugar. Add cream and beat on high until stiff peaks form. Place one cake layer half meringue side up on a serving plate. Spread half the whipped cream mixture over cake. Top with remaining cake and topping. Garnish with remaining berries. Store in the refrigerator.

ORANGE SPONGE CAKE WITH EASY ORANGE MERINGUE

Steps:

• Prep:let eggs come to room temperature,or if in a hurry you can let them sit,whole,in a bowl of hot water for 5 minutes.Grease and flour a 9" cake pan.Preheat oven to 350°F.
• Zest oranges using a small hand held citrus zester or grater;you want the zest very fine so it disperses evenly in the batter with no large pieces.You should be able to get 1 1/2 teaspoons from 2 oranges.Set aside.
• Separate 3 of the eggs,setting the whites aside,and combining the yolks with the three whole eggs in the bowl of an electric mixer.
• In a small saucepan bring the juice,zest,and butter to a simmer ,just until the butter melts,and remove from heat.
• Beat eggs and sugar on high for 5 minutes or until it forms ribbon strands when the beater is lifted.(The strands should fall in a figure eight pattern and be visible for a few seconds before disappearing.).
• Transfer beaten eggs to a large mixing bowl gently,and fold in butter-orange juice mixture.Sift 1/3 cup of flour over the egg mixture,fold in gently but thoroughly with a rubber spatula,Repeat 2 times until all of the flour is incorporated.
• Pour into prepared cake pan.Bake for 20-25 minutes,or until lightly golden at the edges.
• Let cool 10 minutes,then turn out onto a rack,and let cool completely.
• Meringue: Combine sugar,zest,and juice in a small saucepan,simmer over medium heat,stirring as necessary ,until it reaches 230 F on a candy thermometer.Remove from heat.
• Place egg whites in the bowl of an electric mixer,begin to beat on high,as you slowly pour a steady stream of syrup into the bowl.Continue beating until it forms stiff peaks.
• When cake is completely cool cut it in half crosswise and transfer bottom half to a cake stand.Frost bottom half with meringue,top with second half,frost top and sides.
• Serve with slices of fresh orange.

ORANGE MERINGUE COOKIES

Steps:

• 1. Preheat oven to 250 degrees and line your baking sheets with parchment paper.
• 2. Add the egg whites, orange extract, cream of tartar and salt to the clean bowl of a stand mixer. Beat on low until egg whites turn white and frothy. Turn the mixer to high and add the sugar very slowly; one tablespoon at a time. Keep adding sugar slowly. Beat until meringue forms stiff glossy peaks. The meringue should feel smooth when rubbed between your thumb and index finger. This can take anywhere from 7-10 minutes.
• 3. Attach a large piping tip to a disposable piping bag. Add about 1/3 cup of meringue to piping bag. Drizzle 1/8 teaspoon orange food coloring down one side of the piping bag. Carefully fill the piping bag with meringue trying not to disrupt the food coloring. Pipe the meringue in small cookies about 2 1/2 inches wide. Cook at 250 degrees for 35 minutes and shut off the oven. Leave them in there for 2-3 hours. Store in airtight containers.