Orangemeringues Recipes

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.

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.

Steps:

• Allow egg whites to stand at room temp for 30 minutes.
• Preheat oven to 325°F Line two large cookie sheets with foil or parchment paper; set aside.
• In a medium mixing bowl, combine egg whites, vanilla, and cream of tarter.
• Beat with an electric mixer on medium speed until soft peaks form (tips curl).
• Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form.
• Drop mixture by rounded teaspoons 1 ½ inches apart onto prepared cookie sheets.
• Press one candy piece into each.
• With a knife or narrow spatula, swirl meringue over candy to cover.
• Sprinkle with orange sugar.
• Bake both sheets on separate racks in preheated oven for 15 minutes.
• Turn off oven and let cookies dry in oven with door closed for 1 hour.
• Transfer cookies to wire rack and let cool completely.
• To store: Place cookies in layers separated by waxed paper in an airtight container.
• Store at room temp for up to 3 days.

Steps:

• In a 2- to 3-qt. saucepan, combine sugar, cornstarch and salt. Using a wire whisk, gradually blend in orange juice until smooth. Add egg yolks and blend thoroughly. Add lemon juice and butter. Cook on medium heat, stirring constantly, and gradually bring to a boil. Reduce heat as mixture begins to thicken. Boil slowly for 1 minute. Remove from heat; stir in peel. Pour hot filling into pie shell. Let stand, allowing a thin film to form on top.
• Meanwhile, for meringue, beat egg whites in a small bowl until foamy. Add cream of tartar; beat on high until soft peaks form. Reduce speed to medium; add sugar gradually, about 1 tablespoon at a time. beat on high until stiff and glossy.
• Spoon meringue around edge of filling. Using a spatula, push meringue gently against inner edge of crust, sealing well. Swirl meringue into center of pie.
• Bake at 350°F for 12-15 minutes or until meringue is golden brown. Cool on wire rack at room temperature for 2 hours before serving. To cut, use a sharp knife dipped in hot water.