Everyone knows how to cook meringues, but not everyone knows that protein mass can be made even tastier. I propose a step-by-step recipe with a photo of making meringue with orange zest. Video recipe.
Delicate, melting in your mouth meringue, which requires only two products to prepare: egg whites and sugar. However, meringue is a dessert for everyone. Despite the fact that this is a light delicacy, it is sweet, and even crumbles … However, if you do not dry it completely, and even fill it with sour filling, you will get an incredibly summer dessert with a stretching structure and balanced taste. Today I propose a simple recipe that takes a little labor, but takes a certain time for the meringue to dry in the oven. Such meringues can be used alone as a cake, where the two halves can be joined together with jam or your favorite cream. They are also used as an interlayer in cakes and toppings in pastries.
For additional taste, all kinds of additives are added to the egg mass. For example, today we have a meringue with orange zest, the addition of which works especially well if the mixture is very sweet. Citrus fruits meringue will refresh, add a slight sourness and neutralize cloying. For these purposes, orange juice or zest (dried or fresh) is suitable. Although any other citrus fruit can be added to the mass: lemon, sweets, grapefruit, lime, etc. Another beauty of the dessert is that you can give the products any look, plant them with hearts, baskets, flowers, or make one large cake. They can also be painted in any color by adding colored jam or purchased food coloring to the mass.
See also how to make peanut meringues.
- Caloric content per 100 g - 298 kcal.
- Servings - 15-20 pcs.
- Cooking time - 2 hours 30 minutes
Ingredients:
- Eggs - 3 pcs.
- Ground orange peel - 1 tsp dry natural mixture
- Sugar - 50 g
Step-by-step preparation of meringue with orange zest, recipe with photo:
1. Wash the eggs under running water, gently break the shells and separate the whites from the yolks. We don't need the yolks, so cover them with cling film and send them to the refrigerator for another recipe. Place the whites in a clean and dry container without drops of moisture, fat and yolks. This is important in order to prepare the dough to the desired consistency.
2. Begin to beat the whites with a mixer at low speed for about 5 minutes until a light airy foam appears.
3. Start pouring 1 tsp into the mass. sugar without stopping the whipping process.
4. Gradually increase the speed to high and beat the protein mass until peaks and an airy, firm white foam.
5. Add dried orange peel to the egg whites.
6. Stir the food with a mixer to distribute the citrus addition evenly.
7. Line a baking sheet with baking parchment and brush with a thin layer of vegetable oil so that the finished cookies can be removed without damage. Place the whipped whites on it at a distance of 5 cm from each other, forming them of any shape. This can be done with a pastry bag or just a teaspoon.
Heat the oven to 110 degrees and send the orange zest meringues to dry until they are firm. The average baking time is about 2-2.5 hours. For a cake with a stretching structure, cook them for 1-1.5 hours. Store finished meringues between layers of parchment paper in an airtight container at room temperature for up to 3 days.
See also a video recipe on how to make an orange meringue.
