Print

Orange Meringue Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 1 review

Delightfully light and airy Orange Meringue Cookies made with whipped egg whites, sugar, and a hint of orange extract and gel coloring. These crisp and sweet treats are perfect for a refreshing citrus-flavored dessert or snack, baked low and slow to achieve the perfect texture.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 2 hours (including baking and cooling in oven)
  • Total Time: 2 hours 15 minutes
  • Yield: 56 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Egg White Mixture

  • 4 Egg whites (room temperature)
  • 1/2 teaspoon Cream of tartar
  • 1 cup Granulated sugar
  • 1/2 teaspoon Orange extract
  • 1-2 drops Orange gel coloring

Instructions

  1. Mix Egg Whites: Add the 4 room temperature egg whites to a mixing bowl and beat on medium speed until they become frothy. Then add the cream of tartar and increase the mixer speed to high. Continue beating for 1 to 2 minutes.
  2. Add Sugar Gradually: Slowly add the granulated sugar one tablespoon at a time, waiting 20-30 seconds between each addition. This careful incorporation helps create light and fluffy meringue. After adding all sugar, scrape down the bowl sides, and continue beating on high until stiff peaks form, which may take 10 to 12 minutes.
  3. Incorporate Flavor and Color: Fold in the orange extract into the meringue, then add 1 to 2 drops of orange gel coloring depending on your desired brightness. Resume mixing on high for an additional 3 to 4 minutes.
  4. Check for Stiff Peaks: Turn off the mixer and lift the whisk to check if the meringue holds stiff peaks that stand upright without bending. The texture should be glossy, shiny, and smooth to the touch.
  5. Pipe the Meringues: Using a piping bag fitted with a large star or closed star tip, pipe the meringue onto parchment-lined baking sheets, spacing them about an inch apart.
  6. Bake Low and Slow: Bake two pans simultaneously in a preheated oven at 225°F (107°C) for 45 minutes.
  7. Cool in Oven: After baking, turn off the oven and leave the meringues inside for 1 hour and 15 minutes to dry slowly and set.
  8. Finish Cooling: Remove from oven and transfer the meringues to a cooling rack to cool completely before serving or storing.

Notes

  • Adding sugar slowly is critical for proper meringue structure and fluffiness.
  • Room temperature egg whites whip better than cold ones.
  • Use cream of tartar to stabilize the egg whites for better volume and texture.
  • Don’t skip the slow cooling step in the oven; it ensures the meringues dry out without cracking.
  • Orange gel coloring provides vibrant color without adding extra moisture.
  • Store cookies in an airtight container at room temperature to maintain crispness.

Find it online: https://cheftinaskitchen.com/orange-meringue-cookies-recipe/