Orangemeringues Recipes

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ORANGE MERINGUE PIE

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



Orange Meringue Pie image

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

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

ORANGE MERINGUES

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



Orange Meringues image

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

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)

ORANGE MERINGUE PIE

Provided by Donald DiPalma

Categories     Food Processor     Mixer     Egg     Dessert     Bake     Orange     Chill     Gourmet     Connecticut     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 10-inch pie

Number Of Ingredients 21



Orange Meringue Pie image

Steps:

  • Make shell:
  • In a large bowl with a pastry blender or in a food processor blend or pulse together flour and shortening until mixture resembles meal. In a small bowl stir together egg yolk, vinegar, and ice water. Gradually add yolk mixture to flour mixture, stirring with a fork until mixture forms a dough. Form dough into a flattened disk and chill, wrapped in plastic wrap, 1 hour or overnight.
  • Preheat oven to 425°F.
  • Roll dough into a 12-inch round on a lightly floured surface and fit into a 10-inch (1 1/2-quart) glass pie plate, crimping edge decoratively. Prick shell in several places with a fork and chill 30 minutes.
  • Line shell with foil and fill with rice. Bake shell in middle of oven 15 minutes. Remove foil and rice carefully and bake shell 12 to 15 minutes more, or until pale golden. Cool shell in pie plate on a rack.
  • Make filling:
  • Into a 4-quart saucepan sift together sugar, cornstarch, and salt. Gradually whisk in zest, 1 1/2 cups orange juice, and lemon juice. Cook mixture over moderate heat, whisking constantly, until sugar is dissolved. Remove pan from heat and add butter, whisking constantly until melted. Add remaining 2 1/4 cups orange juice and eggs and simmer, stirring constantly, 2 minutes, or until smooth and thickened.
  • Strain filling through a sieve into a bowl and pour into shell. Cool pie completely.
  • Make meringue:
  • Preheat oven to 350°F.
  • In a large bowl with an electric mixer beat egg whites on low speed until frothy. Add cream of tartar and increase speed, beating until whites hold soft peaks. Gradually beat in sugar and vanilla and beat on high speed until meringue holds stiff and glossy peaks.
  • Spread meringue on top of cooled filling, covering filling completely, and bake pie in middle of oven 15 minutes, or until meringue is golden. Chill pie 3 hours, or until set.

For shell
2 1/2 cups all-purpose flour
1 cup chilled vegetable shortening
1 large egg yolk
1 teaspoon cider vinegar
1/4 cup ice water
raw rice for weighting shell
For filling
2 cups sugar
1/2 cup cornstarch
1/2 teaspoon salt
1 tablespoon freshly grated orange zest
3 3/4 cups fresh orange juice (about 10 navel oranges)
3 tablespoons fresh lemon juice (about 1 lemon)
3 tablespoons unsalted butter, softened
5 large eggs, lightly beaten
For meringue
4 large egg whites
1 teaspoon cream of tartar
1/3 cup sugar
1 teaspoon vanilla

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