Orange Meringue Nests
Recipe type: Dessert
Serves: 4 to 8
Crisp orange meringue nests filled with orange marmalade and sprinkled with powdered sugar
  • Meringue Nests:
  • 2 egg whites
  • ¼ teaspoon cream of tartar
  • Pinch of salt
  • ⅓ cup granulated sugar
  • ½ teaspoon orange extract
  • Filling:
  • 1 jar of orange marmalade
  • Powdered sugar for dusting
  1. Preheat oven to 200 degrees and line a baking sheet with parchment paper or a silpat mat.
  2. Using the rim of a 4" glass, trace around using a pencil. You want 4 disks total. A martini glass works well.
  3. In a stand mixer fitted with the whisk attachment, beat egg whites, cream of tartar, and salt on high speed until frothy.
  4. Add in the orange extract and continue to whisk on high speed.
  5. While the mixer is still running, slowly add in the granulated sugar and whisk until stiff peaks form.
  6. Using a rubber spatula, gently scoop the meringue into a piping bag fitted with a star tip.
  7. Start by piping in the center of each disk, working out to the traced line. Pipe another layer around the outside edge to form the sides of the shells
  8. Bake the meringue disks on the middle rack of the oven 1 to 2 hours or until they are dry and crisp, but not browned.
  9. Turn the oven off and let them cool completely in the oven, 2 hours to overnight.
  10. Store in a dry airtight container until you are ready to serve.
  11. Dust the dry meringues with powdered sugar.
  12. Divide the orange marmalade between 4 meringue nests filling them with a spoon.
  13. Serve immediately
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