Orange Cream Meringues with Chocolate Sauce

1. 1

   Preheat oven to 175F and line a baking sheet with parchment paper.

2. 2

   Beat whites with cream of tartar and salt using an electric mixer at high speed until they just hold stiff peaks.

3. 3

   Gradually add sugar, beating at high speed until whites hold stiff, glossy peaks.

4. 4

   Spoon meringue into pastry bag and pipe 6 mounds (2 inches in diameter and 2 inches high) on baking sheet.

5. 5

   Bake meringues in middle of oven until crisp but still white, about 2 hours.

6. 6

   Turn off oven and let meringues cool in oven 1 hour, then transfer to a rack to cool completely.

7. 7

   Melt chocolate in evaporated milk in a small heavy saucepan over very low heat, whisking until smooth, then cool.

8. 8

   (If sauce seems too thick to pour, thin with water.)

9. 9

   Stir together sour cream and zest in a small bowl.

10. 10

    Just before serving, make a hole in base of each meringue with your finger and spoon in 1 tablespoon of orange cream.

11. 11

    Put each meringue on a plate and spoon 1 tablespoon chocolate sauce over it.

* Per serving · 4 servings · Values may vary.

No additional tips available.