Orange Meringue Cookies – a delicious recipe with Egg Whites, Orange, u00bc, Salt, Sugar, u00bc. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 250u00b0F and line baking sheets with parchment paper.
2
Add egg whites, orange extract, cream of tartar and salt to the clean bowl of a stand mixer. Beat on low until egg whites turn white and frothy. Turn mixer to high and add sugar very slowly, 1 tablespoon at a time. Keep adding sugar slowly. Beat until meringue forms stiff glossy peaks. The meringue should feel smooth when rubbed between your thumb and index finger. This can take anywhere from 7-10 minutes.
3
Attach a large piping tip to a disposable piping bag. Add about 1/3 cup of meringue to piping bag. Drizzle 1/8 teaspoon orange food coloring down one side of the piping bag. Carefully fill the piping bag with meringue, trying not to disrupt the food coloring.
4
Pipe meringue in small cookies about 2 1/2 inches wide. Cook at 250u00b0F for 35 minutes and shut off oven. Leave them in there for 2-3 hours. Store in airtight containers.
5
Notes:
6
You can substitute vanilla extract for the orange if desired
7
If the Meringue Cookies get tacky or sticky, place them back in a 250u00b0F oven for 10 minutes. Then turn the oven off and let them remain in there for about 1 hour.
238
kcal
Calories
8
g
Fat
34
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 Large Egg Whites, 1/2 teaspoons Orange Extract (see Notes), 1/4 teaspoons Cream Of Tartar, 2 pinches Salt, and more.
Yes, Orange Meringue Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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