Hello there! It’s Katie from The Casual Craftlete blog. If you love oranges then I have the perfect recipe for you today. These Orange Meringue Nests are out of this world amazing! This is a decadent dessert that is really quite easy to make. This simple recipe is guaranteed to impress your guests.I love oranges and thought I would make a dessert using double the orange flavors. I actually made these meringue nests for my family for Valentine’s Day and they loved them. I made the meringues the night before and assembled them the next day. If you have never made meringue before, don’t be scared. It’s actually super easy to make. They almost remind me of homemade marshmallows.
For this recipe I made the orange meringues the night before to let them cool and harden completely. Then I filled the nests with orange marmalade and a dusting of powdered sugar. You can use store bought or homemade marmalade. The nests are about 4 inches and are a large serving, so you might want to split them in half and share with someone or save for later. I love sweets so I ate a whole one myself.
- Meringue Nests:
- 2 egg whites
- ¼ teaspoon cream of tartar
- Pinch of salt
- ⅓ cup granulated sugar
- ½ teaspoon orange extract
- 1 jar of orange marmalade
- Powdered sugar for dusting
- Preheat oven to 200 degrees and line a baking sheet with parchment paper or a silpat mat.
- Using the rim of a 4" glass, trace around using a pencil. You want 4 disks total. A martini glass works well.
- In a stand mixer fitted with the whisk attachment, beat egg whites, cream of tartar, and salt on high speed until frothy.
- Add in the orange extract and continue to whisk on high speed.
- While the mixer is still running, slowly add in the granulated sugar and whisk until stiff peaks form.
- Using a rubber spatula, gently scoop the meringue into a piping bag fitted with a star tip.
- 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
- 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.
- Turn the oven off and let them cool completely in the oven, 2 hours to overnight.
- Store in a dry airtight container until you are ready to serve.
- Dust the dry meringues with powdered sugar.
- Divide the orange marmalade between 4 meringue nests filling them with a spoon.
- Serve immediately
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Thanks for having me today!
These are all amazing! Be sure to check out Katie’s awesome recipes!