Orange Meringues Recipes

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ORANGE MERINGUE PIE



Orange Meringue Pie image

A nice change from lemon meringue. A unique flavor.

Provided by jowolf2

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 1h50m

Yield 8

Number Of Ingredients 13

1 (9 inch) unbaked pie crust
¾ cup sugar
⅓ cup cornstarch
1 pinch salt
1 cup orange juice
½ cup lemon juice
¼ cup water
4 eggs, separated
4 tablespoons butter or margarine, cut into pieces
2 teaspoons grated orange zest
½ cup diced orange segments
½ cup white sugar
¼ teaspoon cream of tartar

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.

Nutrition Facts : Calories 365.4 calories, Carbohydrate 52.6 g, Cholesterol 108.3 mg, Fat 15.8 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 6.3 g, Sodium 194 mg, Sugar 35.5 g

ORANGE MERINGUES



Orange Meringues image

Delicate and delicious. The long cooking time is for leaving the meringues in the turned-off oven overnight.

Provided by Mirj2338

Categories     Drop Cookies

Time 8h10m

Yield 2 dozen

Number Of Ingredients 6

3 egg whites
3/4 cup sugar
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1 1/2 ounces packages orange gelatin
4 -6 ounces chocolate chips (Preheat) or 4 -6 ounces chopped nuts (, Optional)

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.

Nutrition Facts : Calories 669, Fat 17.1, SaturatedFat 10.1, Sodium 332.9, Carbohydrate 130.5, Fiber 3.4, Sugar 124.5, Protein 9.4

ORANGE MERINGUE CUPCAKES



Orange Meringue Cupcakes image

These cupcakes are a citrus-lover's dream: We worked orange into the cake and the frosting!

Provided by Food Network Kitchen

Time 2h

Yield 24 cupcakes

Number Of Ingredients 14

2 cups cake flour (see Cook's Note)
2 teaspoons baking powder
1/2 teaspoon fine salt
1 2/3 cups sugar
1 teaspoon finely grated orange zest
2 sticks (1 cup) unsalted butter, cut into pieces, at room temperature
1/2 cup milk, at room temperature
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
8 large egg whites
1 1/3 cups sugar
2 teaspoons orange juice plus 1 teaspoon finely grated orange zest and more, for serving
Pinch of cream of tartar
Pinch of fine salt

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.

CHOCOLATE-ORANGE MERINGUE CUPCAKES



Chocolate-Orange Meringue Cupcakes image

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 12 cupcakes

Number Of Ingredients 17

1/2 cup unsweetened cocoa powder
1/2 cup whole milk
1/2 cup water
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
3/4 cup vegetable oil
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon grated orange zest
2 ounces semisweet chocolate, chopped
1/4 cup heavy cream
2 large egg whites
1/2 cup sugar
Pinch of cream of tartar
Orange gel food coloring, for tinting

Steps:

  • Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Put the cocoa powder in a large bowl. Microwave the milk and water in a small microwave-safe bowl until steaming, 1 to 2 minutes; pour over the cocoa powder and whisk until smooth. Let cool slightly.
  • Whisk the flour, baking soda and salt in a small bowl. Whisk the sugar, vegetable oil, egg, vanilla and orange zest into the cocoa mixture, then whisk in the flour mixture.
  • Divide the batter among the prepared muffin cups, filling them three-quarters of the way. Bake until the tops of the cupcakes spring back when gently pressed, 20 to 25 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.
  • Make the ganache: Microwave the chocolate and heavy cream in a microwave-safe bowl in 30-second intervals, stirring, until melted, about 1 minute. Let sit until thickened but still pourable, 5 minutes. Spoon over the cupcakes, gently spreading to cover. Let set 10 minutes.
  • Meanwhile, make the meringue: Whisk the egg whites, sugar and cream of tartar in a large heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Cook, whisking, until the sugar dissolves, 2 to 3 minutes. Remove from the heat; beat with a mixer on medium-high speed until stiff glossy peaks form, 5 to 8 minutes. Tint with orange food coloring. Generously spread the meringue on the cupcakes and lightly brown with a kitchen torch.

BLOOD ORANGE BUTTERSCOTCH MERINGUE PIE



Blood Orange Butterscotch Meringue Pie image

With a snappy filling of blood orange curd that's crowned by a glossy brown sugar meringue, this variation on the classic lemon meringue pie is slightly sweeter and juicier than the original, and just as eye-catching with its swirly, golden topping. If you can't find blood oranges, regular oranges or tangerines make fine substitutes. This pie is best served the day it's baked, though you can make the dough and filling up to five days in advance. The meringue, however, needs to be whipped up just before the pie is baked. Store leftovers in a sealed container at room temperature.

Provided by Melissa Clark

Categories     pies and tarts

Time 2h

Yield 8 servings

Number Of Ingredients 14

All-purpose flour, for rolling out dough
Dough for 1 (9-inch) pie
4 egg yolks (save whites for the meringue)
1 large egg
2/3 cup/133 grams granulated sugar
2 tablespoons/30 milliliters freshly squeezed lemon juice
3/4 cup/177 milliliters freshly squeezed blood orange juice (from 3 to 5 oranges)
1 tablespoon finely grated blood orange zest, plus more for garnish
Pinch of salt
6 tablespoons/85 grams unsalted butter, cut into 1/2-inch pieces
4 egg whites, at room temperature
1 packed cup/210 grams light brown sugar
1/4 teaspoon cream of tartar
Pinch of salt

Steps:

  • Prepare the crust: On a lightly floured surface, and using a lightly floured rolling pin, roll pie dough into a 12-inch circle, about 1/8-inch thick. Transfer to a 9-inch pie pan (not deep dish); fold the edges over and crimp them together. Prick crust all over with a fork and chill in freezer for 30 minutes until frozen. (Cover with plastic if freezing for longer than a few hours. Well wrapped, it will last in the freezer for up to a month.)
  • Heat oven to 425 degrees. Line chilled crust with foil, fill with pie weights or dried rice, then bake for 12 minutes. Remove foil, lower oven temperature to 350 degrees, and bake until pale golden, 10 to 16 minutes longer. Transfer to a rack to cool while you prepare the filling. (Leave the oven on if baking the pie immediately.)
  • In a heavy saucepan, whisk together egg yolks, egg and sugar. Stir in the orange and lemon juices, zest and salt. Add pieces of butter and cook, whisking constantly, over medium-low heat until the mixture thickens enough to coat a spoon, about 7 to 9 minutes. An instant-read thermometer should register 180 degrees. Inspect the filling: If you think there are any coagulated bits of egg, strain through a fine-mesh sieve into a clean bowl.
  • Pour filling into pie crust and return to the oven to bake until filling is set (it should jiggle only slightly in the center), about 18 to 40 minutes. (Pies prepared in glass and ceramic dishes can take much longer to bake than those prepared in metal dishes. Don't give up: The curd will eventually set.) Remove pie from oven and increase oven temperature to 400 degrees for baking the meringue.
  • As the filling bakes, make the meringue: Fill a medium pot with 1 inch of water and bring to a simmer over medium-high heat. Using a large metal bowl, whisk together egg whites, sugar, cream of tartar and salt. Set the bowl with the egg white mixture into the pot above the water, and whisk constantly by hand until sugar dissolves and mixture is warm (160 degrees on an instant thermometer) and has thickened and lightened in color, 5 to 7 minutes. Remove bowl from heat.
  • Using an electric mixer, beat on medium-low speed and gradually increase speed to high, until mixture is thick, fluffy and stiff peaks form, about 5 to 8 minutes. Be careful not to overbeat.
  • Spread the meringue over the hot filling, making sure it meets the edges of the crust. Using a knife or spatula, swirl in a design if you like, and bake until lightly browned, about 8 to 12 minutes.
  • Allow to cool completely and top with more orange zest before serving.

IT'S A BLOODY ORANGE MERINGUE PIE



It's a Bloody Orange Meringue Pie image

I hope you enjoy this treat, made for RSC #11, its easy, very tasty and looks pretty. It's a little time consuming but well worth the effort.

Provided by Baby Kato

Categories     Dessert

Time 50m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 14

1 1/4 cups all-purpose flour
1/8 teaspoon salt
1/2 teaspoon sugar, white
2 tablespoons pecans, coarsley chopped
1/2 cup butter, cold, thinly sliced
3 tablespoons ice water
1/4 cup raspberry preserves, your favorite
3 large egg yolks, seperated
14 ounces sweetened condensed milk (can)
1 tablespoon blood orange rind
1/2 cup blood orange juice
3 large egg whites, seperated
1/4 teaspoon cream of tartar
1/3 cup sugar, white

Steps:

  • Crust.
  • Sift together the flour, salt, sugar and pecans.
  • Add the thinly sliced cold butter into the flour mixture and blend until it looks like coarse meal.
  • Sprinkle the ice water over the mixture and using a fork stir until a dough ball forms. If you require a little more water -- use it.
  • Wrap the dough ball in wax paper and chill for 1-2 hours.
  • On a lightly floured surface, roll the chilled dough out into a circle a bit larger than your pie pan.
  • Carefully place dough into pie pan.
  • Trim the dough about 1/4 inch above the rim of the pan.
  • Please remember to prick the bottom of the crust all over with a fork and chill in the fridge for an additional 1/2 hour.
  • Bake the crust in a preheated 450 degree oven for 10 - 15 minutes, then remove and allow to cool on rack.
  • Filling.
  • Preheat your oven to 350 degrees.
  • Add your favorite raspberry preserves to the bottom of the cooled pecan crust.
  • Mix the egg yolks, condensed milk, orange juice, and orange rind together, blending well.
  • Pour the orange mixture into the prepared crust.
  • Meringue.
  • In a large bowl beat the egg whites and the cream of tarter together until soft peaks form.
  • Gradually add the sugar, a little at a time, beating well until the eggs are stiff but not dry.
  • Spread the meringue on top of the orange filling making sure to seal the edges.
  • Bake in a 350 degree oven for 12-15 minutes or until golden brown.
  • Watch your pie so that the meringue doesn't burn.
  • Once the pie has cooled, chill for several hours and ENJOY!

Nutrition Facts : Calories 603.4, Fat 27.1, SaturatedFat 14.5, Cholesterol 168.1, Sodium 278.1, Carbohydrate 80.1, Fiber 1.4, Sugar 56.1, Protein 11.9

ORANGE CREAM MERINGUES WITH CHOCOLATE SAUCE



Orange Cream Meringues with Chocolate Sauce image

Categories     Chocolate     Citrus     Egg     Dessert     Bake     Low Fat     Fall     Healthy     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 12

For meringues
3 large egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup plus 2 tablespoons sugar
For sauce and filling
2 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
3 tablespoons canned low-fat evaporated milk
6 tablespoons low-fat sour cream (30% reduced, not nonfat)
1/2 teaspoon finely grated fresh orange zest
Special equipment:
Special equipment: parchment paper; a pastry bag fitted with a plain 1/2-inch tip

Steps:

  • Make meringues:
  • Preheat oven to 175°F and line a baking sheet with parchment paper.
  • Beat whites with cream of tartar and salt using an electric mixer at high speed until they just hold stiff peaks. Gradually add sugar, beating at high speed until whites hold stiff, glossy peaks.
  • Spoon meringue into pastry bag and pipe 6 mounds (2 inches in diameter and 2 inches high) on baking sheet.
  • Bake meringues in middle of oven until crisp but still white, about 2 hours.
  • Turn off oven and let meringues cool in oven 1 hour, then transfer to a rack to cool completely.
  • Make sauce and filling:
  • Melt chocolate in evaporated milk in a small heavy saucepan over very low heat, whisking until smooth, then cool. (If sauce seems too thick to pour, thin with water.)
  • Stir together sour cream and zest in a small bowl.
  • Just before serving, make a hole in base of each meringue with your finger and spoon in 1 tablespoon of orange cream. Put each meringue on a plate and spoon 1 tablespoon chocolate sauce over it.

SUNSHINE ORANGE MERINGUE PIE



Sunshine Orange Meringue Pie image

I found this recipe while vacationing in Florida in the late '60s. I made a few changes and added lime juice for extra tartness. It's colorful, refreshing and looks so pretty on the plate. -June Nehmer, Las Vegas, Nevada

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 17

1-1/2 cups graham cracker crumbs (about 24 squares)
1/4 cup sugar
1/3 cup butter, melted
FILLING:
1 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 cup orange juice
1/2 cup water
3 large egg yolks, well beaten
2 tablespoons lime juice
4 teaspoons grated orange zest
1 tablespoon butter
MERINGUE:
3 large egg whites
1/8 teaspoon cream of tartar
6 tablespoons sugar

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.

Nutrition Facts : Calories 363 calories, Fat 13g fat (6g saturated fat), Cholesterol 104mg cholesterol, Sodium 285mg sodium, Carbohydrate 60g carbohydrate (45g sugars, Fiber 1g fiber), Protein 4g protein.

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