Meringue with orange curd, cream and walnuts
Take advantage of the seasonal oranges and make this delicious orange curd. I used leftover egg whites to make these pretty meringues.
ingredients
for the meringue:
6 egg whites
300g caster sugar
1 teaspoon of cornstarch
for the orange curd:
50g orange juice
zest of two oranges
6 egg yolks
105g unsalted butter
160g granulated sugar
300ml whipping cream
a handful of chopped walnuts (or other nuts of your choice)
a large baking tray, greased with butter and lined with baking parchment (similar)
instructions
for the meringue:
1. Beat the egg whites until stiff peaks form.
2. Add the sugar, one tablespooon at a time, until a glossy meringue forms.
3. Carefully fold in the cornstarch with a spatula.
4. Draw two circles on a baking parchment, one smalle than the other.
5. Fill the circles with the meringue and using a round bladed knife, smooth out the edges by moving the knife upwards.
6. Bake in 100C for around 2 hours or untill it's firm to touch.
for the cream:
1. Pour the cream into a medium sized bowl and beat with an electric mixer or a balloon whisk until stiff.
for the orange curd:
1. In a medium saucepan, combine the egg yolks, orange juice, orange zest and sugar.
2. Cook over a medium heat, until the mixture thickens (around 10 minutes) while stirring constantly.
3. Add the butter and stir until dissolved.
4. You can use it right away after it's cooled down or store it in the fridge until needed. If it's too thick to spread, add a few drops of orange juice or water until you reached a desired consistency.
- spread the whipped cream on the bigger meringue, followed by orange curd.
- sprinkle with walnuts
- place the smaller meringue on top and cover with cream and orange curd
- decorate with walnuts
Enjoy!
