Light, airy and crisp, these chocolate dipped Orange Meringue Kisses are a fancy “cookie” you will enjoy! Easy prep, and a long, low temp. bake time.
Today I am sharing a delicious recipe I found online a few years ago for Orange Meringue Kisses (from Saveur Magazine). These light meringues with a hint of orange are fantastic!
Do you like to eat meringues? I do. There’s something about a “light as air cookie” with a crunchy exterior that I find quite lovely! The original recipe called for sandwiching two of the meringues together with a “glue” of white chocolate, but I decided to let them stand on their own as a single meringue.
I fancied them up a bit by dipping the bottoms of the meringue in a semi-sweet chocolate mixture. Once that hardened, I drizzled then with more chocolate (semi-sweet and white). Chocolate and orange is a favorite flavor combination of mine, and this pairing proved to be no exception. Delicious!
Make Orange Meringue Kisses With A Few Ingredients
With only a few very basic ingredients, you can make these delicious orange meringues in no time at all. They are very easy to make!
The majority of the time needed to make these crispy light cookies is simply letting them cook slowly in the oven. While they’re cooking on a really low temp, you can relax, or work on other projects. How easy is that?
Meringues Bake And Then Are Decorated With Chocolate
Here is a photo of what the orange meringue kisses looked like straight out of the oven. They are ready to eat as soon as they cool, but I like to embellish them! Nothing too fancy, but now we will fancy them up a bit!
First, “paint” the bottoms of the meringues with melted chocolate. Let them dry, then dip half of the meringue in chocolate. Place the “painted” meringues on wax paper to let the chocolate firm up.
Semi-sweet chocolate AND white chocolate chips were to used to drizzle on the orange meringue kisses.
Once the semi-sweet chocolate hardens, drizzle a bit of melted white chocolate over the tops. I even experimented with the shapes of the meringues (as you can see in this photo).
Once the chocolate firms up and hardens, the meringue cookies are ready to enjoy! You will be surprised how light, airy, and crunchy they are!
I really hope you will enjoy making AND eating these crunchy orange and chocolate flavored meringues. Remember to keep them in an airtight container, to ensure maximum crispness! Sure hope you enjoy them! Have a great day.
If you enjoy these treats, be sure to check out my recipe for Raspberry Chocolate Meringues! They are absolutely delicious, too! You can find ALL of my dessert recipes in the Recipe Index, located at the top of the page.
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Recipe Adapted From: http://www.saveur.com/article/Recipes/White-Chocolate-and-Orange-Meringues
Light, airy and crisp, these chocolate dipped Orange Meringue Kisses are a fancy "cookie" you will enjoy! Easy prep, and a long, low temp. bake time.
- 3/4 cup granulated sugar
- 4 egg whites
- 2 teaspoons orange extract
- 10 drops yellow food coloring
- 2 drops red food coloring
- 6 oz. semi-sweet chocolate chips , melted
- 1 teaspoon vegetable shortening (melted, with the chocolate chips)
- 1/4 cup white chocolate chips , melted
- Preheat oven to 200 degrees F.
- In a medium bowl, place the sugar and the egg whites. Whisk this mixture in the bowl, over a saucepan of simmering water. Be careful not to get any water into the bowl. Continue stirring until the mixture reaches 140 degrees on an instant read thermometer. Once the mixture reaches correct temp., remove the bowl from the pan.
- Beat the egg white/sugar mixture with a hand mixer for about 6 minutes, or until it has cooled down.
- Once egg white mixture is cool, add the orange extract and the drops of food coloring; Beat until the colors are well combined.
- Spoon the meringue into a pastry bag that has a 3/8" star tip on it. Pipe the meringue mix into 1" circles onto a baking sheet lined with parchment paper.
- Bake at 200 degrees for approximately 2 hours, or until the meringues are crisp and dry. Once they are at this point, just turn off the oven; let the meringues finish cooling completely in the oven before removing. Place on wire rack to cool.
- Melt the chocolate chips and the shortening in the microwave (30 seconds-remove, stir...repeat for 20 seconds,if necessary, stir. Be careful not to burn chocolate.
- Using a pastry brush, "paint" the chocolate onto the bottoms of the meringues. Let dry. Paint the chocolate onto one side of the meringues. Let harden.
- Melt white chocolate the same method as for chocolate chips. Drizzle white chocolate over the hardened semi-sweet chocolate. Enjoy!
Store in covered container. When exposed to air too long, meringues can become "tacky" and lose their crispness.
Here’s one more to pin on your Pinterest boards!