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Oct 12, 2011
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Orange Meringue Kisses

Modeled after the classic Creamscicle, these orange meringue kisses sandwiched with buttery white chocolate, are a lively and bright cookie to eat after the big holiday meal as a nouveau after-dinner mint.
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Orange Meringue Kisses Enlarge Image Credit: Maxime Iattoni

INGREDIENTS

3/4 cup sugar
4 egg whites
2 tsp. orange extract
10 drops yellow food coloring
2 drops red food coloring
6 oz. white chocolate, melted

INSTRUCTIONS

1. Heat oven to 200°. Whisk sugar and egg whites together in a bowl set over a pan of simmering water; stir until mixture reaches 140° on an instant-read thermometer. Remove bowl from pan, and using a hand mixer, beat on high speed until cooled, about 6 minutes. Add extract and food colorings and beat until evenly combined. Transfer meringue to a piping bag fitted with a 3/8" star tip, and pipe 1"-wide mounds on a parchment paper-lined baking sheet. Bake until meringues are crisp and dry, about 2 hours. Turn oven off and let meringues cool completely in oven.

2. Dip the bottom of a meringue mound in white chocolate and sandwich together with another meringue mound; repeat with remaining meringues and white chocolate. Let chocolate set before serving.

Ratings & Reviews (1)

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Gorgeous recipe which yields gorgeous meringues and an enjoyable mix of flavors, with one caveat: I think 140 F is too high for the egg whites. I'm no expert, but if this is a Swiss meringue (which is the one where you heat the egg whites before whipping them), then the temperature shouldn't exceed 40 C, or about 105 F. In fact, when I did let them heat as high as the recipe says, they came out grainy, whereas when I kept them lower the second time around, they remained smooth.

I'll stand corrected if anyone has better information - as I said, I'm not expert - but if not, maybe the instructions to heat the whites to 140 F should be re-evaluated?
Orange Meringue Kisses Reviewed by azahorik on . Gorgeous recipe which yields gorgeous meringues and an enjoyable mix of flavors, with one caveat: I think 140 F is too high for the egg whites. I'm no expert, but if this is a Swiss meringue (which is the one where you heat the egg whites before whipping them), then the temperature shouldn't exceed 40 C, or about 105 F. In fact, when I did let them heat as high as the recipe says, they came out grainy, whereas when I kept them lower the second time around, they remained smooth.

I'll stand corrected if anyone has better information - as I said, I'm not expert - but if not, maybe the instructions to heat the whites to 140 F should be re-evaluated? Rating:

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