Orange Meringues

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  • 150g egg whites
  • 150g sugar
  • 15g cornflour
  • 150g icing sugar
  • 1 tsp orange blossom water
  • Orange colour to swirl (gel paste)


Whip the egg whites until a firm peak forms and slowly add the caster sugar. Fold in the remaining ingredients and then carefully fold in a little colour but do not over mix to obtain the swirl effect. Place into a piping bag and pipe small rounds, and then bake at 150°C for 15mins and turn down the heat to 100°C for about 1 hour until they are firm and dried through. Allow to cool and store in an airtight container.