Orange-Vanilla Meringue Swirls

A little sweet, a little crispy and a little chewy. These Orange-Vanilla Meringue Swirls are a perfect little treat. It’s amazing what a few great ingredients can become when combined with simple techniques.They taste almost like one of those delightful orange creamsicles.

Featured in a past issue of Martha Stewart Living, I’ve been looking forward to making these meringues for weeks. But first, I needed to find a half-inch plain pastry tip. After searching many stores, I had to settle for a half-inch star tip. And to be honest, I kind of prefer the look of the meringues with the decorative ridges.

The recipe calls for half of a vanilla bean’s seeds. I threw the other half and the seeded bean into the jar where I’m making homemade vanilla extract. I’m still about a month or so away from it being ready. More on that in another post, on another day.

Finally, I love the design left on the parchment paper after I removed the baked meringues. I’m thinking about framing the design. You can see a portion of the meringue imprint in the lower left image of the collage below.

Orange-Vanilla Meringue SwirlsMartha Stewart Living, May 2012

  • 3 large egg whites, room temperature
  • 1/2 vanilla bean, seeds scraped
  • 3/4 cup sugar
  • Large pinch of salt
  • Large pinch of cream of tartar
  • 1 teaspoon finely grated orange zest
  • Gel-paste food color, orange

Preheat oven to 200 degrees. Place egg whites in a heatproof mixing bowl. Add vanilla seeds and sugar, and whisk by hand to combine. Set bowl over a pot of simmering water, and whisk constantly until sugar dissolves and mixture is warm, about 3 minutes. Add salt and cream of tartar.

Beat with a mixer on medium-high speed until stiff, glossy peaks form and meringue is mostly cooled, about 7 minutes. Beat in orange zest.

Using a small paintbrush, paint 3 vertical stripes of food coloring inside the pastry bag fitted with a half-inch tip. Fill bag with meringue, and pipe 1 3/4-inch circular shapes 2 inches apart on 2 parchment-lined baking sheets.

Bake meringues until crisp on the outside but still soft on the inside, about 75 minutes. (I baked mine an additional 15 minutes.) Let cool completely on a wire rack.

meringue

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One Comment Add yours

  1. Navneet Kaur says:

    this looks amazing! Thanks for sharing 🙂
    -The Soulful Cook
    http://www.thesoulfulcook.com

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