Description
Delightfully light and citrusy, these Orange Meringue Cookies are a perfect sweet treat that melts in your mouth. Made from simple ingredients including egg whites, sugar, and fresh orange zest, these cookies offer a bright orange flavor and a crisp texture. They’re ideal for serving alongside tea or coffee, and their airy and glossy peaks add elegance to any dessert table.
Ingredients
Scale
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 tablespoon orange zest
- 1/2 teaspoon orange extract (optional)
- 1 pinch salt
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 200°F (93°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Separate Eggs and Bring Whites to Room Temperature: Separate the egg whites from the yolks while the eggs are cold for easier separation. Then allow the egg whites to come to room temperature to help achieve better volume when whipping.
- Beat Egg Whites Until Foamy: Using a mixer on medium speed, beat the egg whites until they become foamy and start to get some volume. This helps build the structure for the meringue.
- Add Cream of Tartar and Salt: Add the cream of tartar and a pinch of salt to the foamy egg whites, which stabilizes the meringue and enhances texture.
- Gradually Add Sugar and Beat to Stiff Peaks: Increase the mixer speed to high and add the granulated sugar one tablespoon at a time. Continue beating until the mixture forms stiff, glossy peaks, which indicates the meringue is ready.
- Fold in Orange Zest and Extract: Gently fold in the orange zest and optional orange extract with a spatula, being careful not to deflate the meringue to retain its airy texture.
- Pipe Meringue Swirls: Transfer the meringue to a piping bag fitted with a star tip. Pipe small swirls or rosettes onto the prepared baking sheets, spacing them evenly.
- Sprinkle with Extra Orange Zest: Optionally sprinkle a little more orange zest on top of the piped meringues to intensify the citrus aroma and add visual appeal.
- Bake and Dry: Bake the meringues in the preheated oven for 1.5 hours. After baking, turn off the oven and leave the meringues inside with the oven door slightly ajar for an additional hour to fully dry out and become crisp.
- Store Properly: Once cooled, store the meringue cookies in an airtight container at room temperature to keep them crisp and fresh.
Notes
- Ensure no yolk contaminates the egg whites, as this will prevent proper whipping.
- Allowing the egg whites to reach room temperature helps achieve maximum volume.
- Use a clean, grease-free bowl and whisk for whipping egg whites.
- These cookies are best enjoyed within a week stored in an airtight container.
- You can substitute the orange extract with lemon or vanilla extract for a flavor variation.
