Orange meringues are a delightful treat made from whipped egg whites and sugar. I present to you the classic meringues used to decorate desserts or to be filled, with a hint of orange. A simple recipe, just follow some tips: the egg whites should be at room temperature and should not have any yolk traces, and the beaters should be clean and dry.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 40 meringues
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 oz Egg white
- 1/3 cup Sugar
- 1/2 cup Powdered sugar
- Zest of 1 orange
Tools
- 1 Electric whisk
- 1 Bowl
- 1 Piping bag
- 1 Baking tray
- Parchment paper
Preparation of orange meringues
Let’s see how to prepare the meringues.
First of all, separate the egg white from the yolk. I used 2 small eggs. Pour the egg white into a bowl and start whisking with the electric beaters. When it starts to stiffen, gradually add granulated sugar, continuously mixing. Then add powdered sugar, continuing to beat. Finally, add the zest of 1 orange, mix with a spoon; the zest will slightly color the meringue. The mixture should be smooth and firm.
Fill a piping bag with the meringue and a classic nozzle. Line the baking tray with parchment paper, preheat the oven to 212°F (100°C), and bake for 70/80 minutes. When plating, add a little grated orange zest.
notes
Store the meringues in a closed container, they will keep for about 8/10 days.
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