ORANGE MERINGUE CUPCAKES
These cupcakes are a citrus-lover's dream: We worked orange into the cake and the frosting!
Provided by Food Network Kitchen
Time 2h
Yield 24 cupcakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line 24 muffin cups with paper liners.
- Put the flour, baking powder and salt into the bowl of a food processor. Add the sugar and orange zest and pulse a few times to combine evenly. Add the butter and pulse until the mixture looks like coarse sand, with some pea-size bits of butter.
- Whisk together the milk, vanilla and eggs in a small bowl or measuring cup with a spout. With the food processor running, pour in the milk mixture and process until smooth.
- Divide the batter evenly among the prepared muffin cups, filling them two-thirds full. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, 20 to 25 minutes. Cool the cupcakes in the pans on a rack for 10 minutes, then remove and cool completely.
- Bring a few inches of water to a boil in a medium saucepan. Whisk together the egg whites, sugar, orange juice and zest, cream of tartar and salt in a medium heat-safe bowl. Set the bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Continue whisking until the mixture is hot to the touch and the sugar dissolves, about 2 minutes. Remove the bowl from the saucepan and beat, using an electric mixer at medium-high speed, until the meringue is cool and holds a stiff peak, about 7 minutes.
- Generously pipe or spoon the frosting onto the cupcakes. Sprinkle with orange zest.
ORANGE MERINGUE TART WITH GRAHAM CRACKER CRUST
Steps:
- For the crust: Preheat the oven to 300 degrees F.
- Stir the graham cracker crumbs, butter, sugar and salt together in a large bowl. Butter a 9-inch springform pan or six 3-inch tart pans. Press the crumb mixture onto the bottom and about halfway up the sides of the pan.
- For the filling: Combine the sugar, salt, eggs and orange zest and juice in a large bowl and whisk to a homogeneous consistency. Transfer to a medium saucepan over medium heat. Cook, whisking constantly, until the mixture has thickened, 12 to 15 minutes. Remove from the heat and whisk in the butter, 2 pats at a time, until it's incorporated and has a silky consistency.
- Pour the orange curd into the prepared tart shell and bake until the orange curd has set, about 15 minutes. Let cool completely before cutting.
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
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
CHOCOLATE-ORANGE MERINGUE CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 cupcakes
Number Of Ingredients 17
Steps:
- Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Put the cocoa powder in a large bowl. Microwave the milk and water in a small microwave-safe bowl until steaming, 1 to 2 minutes; pour over the cocoa powder and whisk until smooth. Let cool slightly.
- Whisk the flour, baking soda and salt in a small bowl. Whisk the sugar, vegetable oil, egg, vanilla and orange zest into the cocoa mixture, then whisk in the flour mixture.
- Divide the batter among the prepared muffin cups, filling them three-quarters of the way. Bake until the tops of the cupcakes spring back when gently pressed, 20 to 25 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.
- Make the ganache: Microwave the chocolate and heavy cream in a microwave-safe bowl in 30-second intervals, stirring, until melted, about 1 minute. Let sit until thickened but still pourable, 5 minutes. Spoon over the cupcakes, gently spreading to cover. Let set 10 minutes.
- Meanwhile, make the meringue: Whisk the egg whites, sugar and cream of tartar in a large heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Cook, whisking, until the sugar dissolves, 2 to 3 minutes. Remove from the heat; beat with a mixer on medium-high speed until stiff glossy peaks form, 5 to 8 minutes. Tint with orange food coloring. Generously spread the meringue on the cupcakes and lightly brown with a kitchen torch.
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
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
IT'S A BLOODY ORANGE MERINGUE PIE
I hope you enjoy this treat, made for RSC #11, its easy, very tasty and looks pretty. It's a little time consuming but well worth the effort.
Provided by Baby Kato
Categories Dessert
Time 50m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 14
Steps:
- Crust.
- Sift together the flour, salt, sugar and pecans.
- Add the thinly sliced cold butter into the flour mixture and blend until it looks like coarse meal.
- Sprinkle the ice water over the mixture and using a fork stir until a dough ball forms. If you require a little more water -- use it.
- Wrap the dough ball in wax paper and chill for 1-2 hours.
- On a lightly floured surface, roll the chilled dough out into a circle a bit larger than your pie pan.
- Carefully place dough into pie pan.
- Trim the dough about 1/4 inch above the rim of the pan.
- Please remember to prick the bottom of the crust all over with a fork and chill in the fridge for an additional 1/2 hour.
- Bake the crust in a preheated 450 degree oven for 10 - 15 minutes, then remove and allow to cool on rack.
- Filling.
- Preheat your oven to 350 degrees.
- Add your favorite raspberry preserves to the bottom of the cooled pecan crust.
- Mix the egg yolks, condensed milk, orange juice, and orange rind together, blending well.
- Pour the orange mixture into the prepared crust.
- Meringue.
- In a large bowl beat the egg whites and the cream of tarter together until soft peaks form.
- Gradually add the sugar, a little at a time, beating well until the eggs are stiff but not dry.
- Spread the meringue on top of the orange filling making sure to seal the edges.
- Bake in a 350 degree oven for 12-15 minutes or until golden brown.
- Watch your pie so that the meringue doesn't burn.
- Once the pie has cooled, chill for several hours and ENJOY!
Nutrition Facts : Calories 603.4, Fat 27.1, SaturatedFat 14.5, Cholesterol 168.1, Sodium 278.1, Carbohydrate 80.1, Fiber 1.4, Sugar 56.1, Protein 11.9
ORANGE SURPRISE MERINGUES
Make and share this Orange Surprise Meringues recipe from Food.com.
Provided by Smilyn
Categories Dessert
Time 1h15m
Yield 30 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 14.2, Sodium 3.7, Carbohydrate 3.4, Sugar 3.4, Protein 0.2
LEMON-ORANGE MERINGUE PIE
Make and share this Lemon-Orange Meringue Pie recipe from Food.com.
Provided by Pebbles
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Prepare pie crust according to package directions, using foil on edges to prevent burning, until completely baked through. Cool completely.
- Grate lemon and orange peels with zester, making sure not to get any pith.
- Remove segments from membranes and squeeze to release juices and segments in large bowl, making sure to remove any seeds.
- Whisk cornstarch, then 3/4 cup of sugar into fruit, breaking up fruit.
- Beat in 2 eggs and 3 eggs yolks (reserve whites for meringue).
- Stir 1 tablespoon grated lemon peel and all but 1/2 teaspoon orange peel.
- Transfer to heavy medium saucepan at medium high heat. Whisk until mixture boils. Continue whisking vigorously 1 minute.
- Transfer to bowl and cool completely.
- Preheat over to 350.
- Spread filling evenly in crust.
- Using electric mixer beat reserved 3 egg whites and salt until medium peaks form.
- Gradually add 1/2 cup sugar and beat about 3 more minutes.
- Beat in 1/2 teaspoon orange peel.
- Spread over filling and bake until meringue is golden, about 15 minutes.
- Cool and refrigerate 1 hour before serving.
Nutrition Facts : Calories 462.9, Fat 20.8, SaturatedFat 6.7, Cholesterol 132.2, Sodium 410.7, Carbohydrate 64.7, Fiber 2.2, Sugar 35.3, Protein 6.8
ORANGE MERINGUE PIE
This is delecious! Made with 3 cups of orange juice, this is citrus heaven! This is just beautiful! Source: Taste of Home Times do not include chilling time.
Provided by FLUFFSTER
Categories Low Protein
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 438.2, Fat 14, SaturatedFat 5.3, Cholesterol 105.8, Sodium 252.7, Carbohydrate 74.8, Fiber 1.1, Sugar 58.1, Protein 5.1
ORANGE MERINGUE PIE
This is an Oldie from Betty Crocker's Pie & Pastry Cookbook....easy to do & a very nice change from the standard Lemon Meringue Pie.
Provided by Iron Bloomers
Categories Pie
Time 40m
Yield 1 9inch pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°.
- In saucepan combine sugar and cornstarch.
- Combine egg yolks, orange juice and water; stir gradually into sugar/cornstarch mixture in the pan.
- Cook stirring constantly over medium heat until mixture thickens and boils.
- Boil 1 minute, stirring constantly; stir in butter, lemon juice and the peel.
- Immediately pour into pre-baked pie shell.
- Cover completely with meringue-carefully sealing to the edges.
- Bake about 10 minutes or until meringue browns lightly.
- Cool on wire rack out of drafts.
Nutrition Facts : Calories 295.9, Fat 13.4, SaturatedFat 5.2, Cholesterol 82.2, Sodium 158.1, Carbohydrate 41.8, Fiber 1, Sugar 27.7, Protein 3
SHERRYBETH'S ORANGE MERINGUE PIE
Once upon a time I got really creative and decided that as much as I loved Lemon Meringue Pie, there should be some way to make another "citrus" type pie and I really wanted orange...so after numerous attempts, you get the benefit of my experiment.
Provided by Sherrybeth
Categories Pie
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In saucepan, mix sugar and cornstarch.
- Gradually add orange juice, while heating over medium heat.
- Stir until thickened. Boil one minute.
- Take 1 cup of hot mixture and mix with egg yolks.
- Return the egg yolk and sugar mixture to saucepan.
- Stir well and boil one more minute, stirring constantly.
- Blend in butter and pour into pie shell.
- Meringue: Beat egg whites and cream of tartar with electric mixer until frothy. Add sugar, one Tbsp at a time until meringue is thick and has a glossy appearance.
- Spoon meringue on top of pie and bake for 10 minutes at 375°.
- Allow to cool to room temperature and serve or if you would like it cold, refrigerate for 4 hours before serving.
Nutrition Facts : Calories 318.7, Fat 11.6, SaturatedFat 4.1, Cholesterol 60.1, Sodium 153.9, Carbohydrate 51.4, Fiber 0.9, Sugar 36.4, Protein 3.3
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