Orange Surprise 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 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.

ORANGE MERINGUE TART WITH GRAHAM CRACKER CRUST

Steps:

• For the crust: Preheat the oven to 300 degrees F.
• Stir the graham cracker crumbs, butter, sugar and salt together in a large bowl. Butter a 9-inch springform pan or six 3-inch tart pans. Press the crumb mixture onto the bottom and about halfway up the sides of the pan.
• For the filling: Combine the sugar, salt, eggs and orange zest and juice in a large bowl and whisk to a homogeneous consistency. Transfer to a medium saucepan over medium heat. Cook, whisking constantly, until the mixture has thickened, 12 to 15 minutes. Remove from the heat and whisk in the butter, 2 pats at a time, until it's incorporated and has a silky consistency.
• Pour the orange curd into the prepared tart shell and bake until the orange curd has set, about 15 minutes. Let cool completely before cutting.