Meringues, those sweet little clouds of deliciousness, are a classic dessert that's been around for ages. But, if you've never tried making them at home, you're in for a real treat! Don't worry - this basic meringue recipe for Mini Meringues with Orange Preserves and Chocolate Drizzle is easier than pie, and will make you the talk of the town (or at least your family). So, let's get whisking!
Looking for more delicious gluten-free treats? Check out some of my other recipes:
- Easy No-Knead Gluten-Free Bread
- Chocolate Covered Pineapple
- The Best Gluten-Free Pear Crumble
- How to Make the Best Oven-Dried Orange Slices
- Top Gluten-Free Cereal Brands for Breakfast
The Basic Meringue Recipe: Light as Air and Twice as Tasty
Let's start with the basic meringue recipe that'll have you whipping up these delightful treats in no time. Here's what you'll need for the meringue:
Ingredients
- 3 egg whites
- 1 tablespoon corn starch
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Step by Step: Making Your Meringue Magic
- Preheat the oven to 225°F and line two large baking sheets with parchment paper. This'll make sure your meringues don't stick, and clean-up's a breeze!
- In a clean bowl, whisk the egg whites using an electric mixer until frothy, which should take about 1 minute. Make sure you don't have any yolk in there - we're going for pure, unadulterated fluffiness.
- Gradually add the sugar to the egg whites, mixing until stiff peaks form. This'll take around 10 minutes, so be patient - it's worth it!
- Use a spatula to hand fold in the vanilla extract and lemon juice. Be gentle, you don't want to deflate that gorgeous meringue.
- Add the cornstarch and fold it in until well mixed. This'll help stabilize your meringue and keep it from weeping (no one wants a sad meringue!).
Piping and Baking: Bringing Your Meringue to Life
- Fill a piping bag fitted with a tip of your choice with the meringue. You can get creative here - choose a tip that matches your desired look for the meringue nests.
- Pipe the meringue into nest shapes on the parchment-lined baking sheets. Remember, practice makes perfect, so don't fret if your first few nests are a bit wonky.
- Pop those babies in the oven and bake for 75 minutes. Then, turn the oven off and leave the meringues in the oven for at least another hour. You can even leave them overnight in the turned-off oven to ensure they're crisp and dry.
Jazzing it Up: Orange Preserves and Chocolate Drizzle
Now that you've mastered the basic meringue recipe, it's time to add a little pizzazz with some delicious toppings. For this, you'll need:
- 3.5 ounces dark chocolate, melted
- ½ cup orange preserves
- Optional: orange zest for garnish
Simply top each meringue nest with a dollop of orange preserves and a generous drizzle of dark chocolate. If you're feeling extra fancy, you can even add a sprinkle of orange zest on top for an extra burst of citrus flavor.
FAQs
Absolutely! Feel free to experiment with your favorite fruit preserves, jams, or even curds. You can also play around with different chocolate varieties or drizzles like caramel or white chocolate. The sky's the limit!
Meringues are best stored in an airtight container at room temperature. Keep them away from moisture and humidity to prevent them from becoming sticky or soggy.
Yes, you can! Meringues can be made up to three days in advance. Just store them as mentioned above, and add the toppings right before serving for the best taste and texture.
This basic meringue recipe is indeed gluten-free, as it doesn't contain any wheat or gluten-containing ingredients. Just make sure to check the labels of any additional toppings you use to ensure they're gluten-free as well.
Basic Meringue Recipe
Ingredients
The Meringue:
- 3 egg whites
- 1 tablespoon corn starch
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Toppings:
- 3.5 ounces dark chocolate melted
- ½ cup orange preserves
Instructions
- Preheat the oven to 225 degrees and line two large baking sheets with parchment paper.
- Whisk the egg whites in a clean bowl using an electric mixer until frothy, about 1 minute.
- Gradually add the sugar until stiff peaks form, about 10 minutes.
- Use a spatula to hand fold in the vanilla extract and lemon juice.
- Then, add the cornstarch and fold in until well mixed.
- Fill a piping bag fitted with a tip of your choice with the meringue.
- Pipe the meringue into nest shapes on the parchment-lined baking sheets.
- Bake in the oven for 75 minutes. Then, turn the oven off and leave the meringues in the oven for at least another hour (you can even leave them overnight in the turned off oven).
- Top meringues with a dollop of orange preserves and a drizzle of dark chocolate. Can optionally top with orange zest, too.
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