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Honey and orange meringues served
Crisp on the outside, chewy on the inside meringues with a hint of citrus

Honey & orange meringues

Author: Flavelo
Recipes Cakes and Desserts
This is not your usual dry, 'choking' meringue. Due to the moisture content of the honey and orange juice, the inside remains slightly chewy and sticky, while the outside dries to a crisp. The scent during baking evokes Christmas. The acidic orange juice not only flavours but also helps stabilise the egg foam.
🕒 Prep Time 20 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 20 mins
🍽️ Servings 20 servings
🔥 Calories 55 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Electric whisk
  • Baking parchment
  • Grater (zester)
  • Piping bag with star nozzle (recommended)

Allergen Information

⚠️ Eggs

Instructions

1 ✓

Preheat the oven to 100°C (80°C Fan). Line a baking tray with parchment.

Tip: Low heat is key.
2 ✓

Start whisking the egg whites with the salt. When frothy, add the sugar spoon by spoon, whisking continuously.

Tip: Whisk until the sugar dissolves (no grit between teeth) and you get glossy, stiff peaks.
3 ✓

Drizzle in the honey, add the orange zest and 2 tablespoons of orange juice. Whisk for another 1 minute.

Tip: The acidic orange juice helps maintain the foam structure, but don't add more or it will become runny.
4 ✓

Fill into a piping bag and pipe mounds or rosettes onto the paper.

Tip: Leave space, though they don't expand much.
5 ✓

Dry for 1.5-2 hours. It is ready when it lifts easily off the paper.

Tip: Leave to cool in the switched-off oven.
6 ✓

Dip the bases of the cooled meringues into melted chocolate and place back on the paper to set.

Tip: Chocolate and orange is a classic pairing.

Recipe FAQ

Why did it turn brown?
The temperature was too high. Meringues need drying, not baking. Every oven is different; if browning, lower the temperature to 80-90°C.

Ingredients

  • 4 pcs Egg whites (room temperature)
  • 200 g Caster sugar
  • 50 g Honey
  • 1 pc Orange (zest grated, and juice)
  • 1 pinch Salt
  • 50 g Dark chocolate (melted, for dipping base)