Orange Meringues
Brighten up your dessert table with these delicate and delicious Orange Meringues, a light-as-air treat bursting with citrusy flavor. Made with fluffy whipped egg whites, a touch of orange zest, and a hint of orange and vanilla extracts, these meringues deliver a refreshing twist to the classic recipe. The optional orange food coloring adds a playful pop of color, making them as visually appealing as they are tasty. With just a handful of ingredients and an easy low-and-slow baking technique that guarantees a perfectly crisp texture, this recipe is ideal for anyone seeking a simple yet elegant dessert. Perfect for parties, gifting, or as a sweet snack, these vibrant Orange Meringues are sure to impress both the eyes and the palate.
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Recipe Information
Ingredients
- 4 large Egg whites
- 200 grams Granulated sugar
- 1 tablespoon Orange zest
- 1 teaspoon Orange extract
- 0.5 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 3 drops Orange food coloring (optional)
Instructions
Preheat your oven to 225°F (110°C) and line two large baking sheets with parchment paper.
In a large, clean mixing bowl, combine the egg whites and salt. Using an electric mixer or a stand mixer fitted with the whisk attachment, begin whipping on medium speed until soft peaks form.
Gradually add the granulated sugar, one tablespoon at a time, while continuing to whip on medium-high speed. Whip until the mixture becomes glossy and stiff peaks form, about 5-7 minutes.
Add the orange zest, orange extract, vanilla extract, and food coloring (if using). Gently fold in with a spatula until evenly incorporated.
Transfer the meringue mixture to a piping bag fitted with a star tip or round tip, or use two spoons to drop dollops of the mixture onto the prepared baking sheets.
Pipe or spoon the meringue into small swirls or shapes, leaving at least 1 inch of space between each piece.
Bake in the preheated oven for 90 minutes, keeping the temperature low to ensure the meringues dry out without browning.
Turn off the oven but leave the meringues inside to cool completely for at least an hour. This helps them dry out fully and prevents cracking.
Once completely cooled, remove the meringues from the parchment paper and store them in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.3 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 809 mg | 35% | |
| Total Carbohydrate | 208.4 g | 76% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 203.8 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 20 mg | 2% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 252 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
