Lemon Orange Meringue - Gluten Free |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Something like a pavlova, this brightly flavored dessert comes from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time. Ingredients:
1/4 teaspoon salt |
9 eggs, separated |
2 cups confectioners' sugar |
1 teaspoon vanilla extract |
5/8 cup granulated sugar |
1 orange, grated rind of |
2 cups orange juice |
1/3 cup lemon juice (fresh is best) |
1/2 cup chopped almonds |
1 tablespoon butter |
whipped cream, lightly sweetened (for garnish) |
Directions:
1. Preheat oven to 300°F.
2. Add salt to egg whites and beat until they begin to form peaks.
3. Sift confectioners' sugar; add to egg whites, 2 tablespoons at a time, beating constantly.
4. Add vanilla before the last addition of sugar.
5. Line bottom of 2 cake pans with waxed paper.
6. Pour mixture into cake pans, spreading it evenly.
7. Bake for about 45 minutes.
8. When baked, invert meringues and remove the waxed paper; cool.
9. Beat egg yolks and add granulated sugar, beating until well blended.
10. Add orange rind, juice and lemon juice.
11. Cook in a double boiler until mixture thickens, stirring constantly.
12. Remove from heat and strain mixture into a very cold bowl; chill.
13. Toast almonds in butter.
14. When ready to serve, stir into chilled mixture.
15. Pour over 1 layer of meringue, top with second layer and decorate with whipped cream.
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