Almond Orange Meringue Tarts filled with Whipped cream
Light as air meringue disks filled with creamy orange filling.
- Prep time
- 1 hr
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 Egg Whites Large
- 1/4 TSP Salt
- 1/4 TSP Cream of Tartar
- 1/2 TSP Orange Extract
- 1 Cup White Sugar
- 1/2 Cup Orange Marmalade
- 2 Drops Orange Food Coloring
- 1 Cup Heavy whipping cream
- 1/2 TSP Almond Extract
- 1 TBS White Sugar
Instructions
- 1
Preheat oven to 225F.
- 2
In a bowl of a standing mixer, place the egg whites and whisk with the cage attachment until foamy.
- 3
Add the salt and cream of tartar.
- 4
Slowly add the sugar, one table spoon at a time. I sprinkle the sugar over the mixer bowl and count to 5 before adding the next spoon.
- 5
Keep mixing on high until very stiff meringue forms (about 5 minutes) .
- 6
Add the orange extract and the orange food coloring and gently fold into the meringue.
- 7
Place the meringue into a plastic piping bag fitted with a large rosette tip and pipe 3 1/2 " rosettes.
- 8
Bake for 2 hours. When done, allow the tarts to cool before removing from pan.
- 9
In a bowl of a standing mixer, add the whipped cream, sugar and almond extract.
- 10
Whisk on high until the cream stabilized.
- 11
Place the whipped cream in a piping bag fitted with a round tip.
- 12
Take the meringue tart, top faced down and in the middle place 1/2- 1 tsp of orange marmalade .
- 13
Pipe the whipping cream around the orange marmalade and place the second meringue tart on top.