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Joy of Baking

Orange-scented meringues

(Sally Vargas for The Boston Globe)
April 4, 2012
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Makes about 3 dozen

Light and crispy, with softly chewy interiors, meringues are a dainty confection to accompany fruit or poached fruit. Shape the mixture by dropping it off a large spoon and finishing each with a little flourish at the top.

Grated rind of 2 oranges
2teaspoons orange juice
3egg whites
teaspoon salt
¾cup sugar

1. Set the oven at 250 degrees. Line 2 baking sheets with parchment paper.

2. In a bowl, combine the orange rind and juice.

3. In an electric mixer, beat the whites until they begin to swell. Add the salt, and continue beating until they form stiff peaks. Add 3 teaspoons of the sugar and beat 1 minute. Beat in the orange rind and juice.

4. Remove the bowl from the mixer stand. With a large metal spoon, fold in the remaining sugar, mixing gently.

5. Using a large spoon, place rounded 2-tablespoon mounds of the meringue on the baking sheets, finishing each with a swirl, setting them 3 inches apart. Bake for 50 to 60 minutes or until firm and set. Set the sheets on racks to cool. Peel them off the parchment paper and store in an airtight tin.

Lisa Yockelson

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