Blood oranges are one of my favorite ingredients because they have such great color which is perfect for savory or sweet recipes. These blood orange meringues are sweet and tart, the color contrast between the meringue and the filling is great.
This is my fifth time making meringue for Vegetarian & Cooking! -- so far I have successfully made three and two have failed. This was probably my most successful, it came out light and fluffy. Perfect for the topping to this recipe.
3/4 cup blood orange juice or red orange juice
1 blood orange, pulp removed
3/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon cream of tartar
Preheat the oven to 400 degrees.
|Press the pie crust rounds into a muffin tin.|
Bake 12-15 minutes or until golden.
|While the pie crusts are baking, prepare your filling.|
Combine the blood orange juice, 1/2 cup of sugar, cornstarch, and 1 whole egg and two of the yolks in a bowl.
Microwave in 45-second segments, whisking between each, until the filling has set up
|Put the baked pie crusts onto a parchment lined baking sheet.|
Reduce the oven temperature to 375.
|Fill each with a large dollop of blood orange filling.|
|In a stand mixer, beat the remaining egg whites (two egg whites) together until stiff peaks form. |
Add the cream of tartar and remaining 1/4-cup of sugar.
Whip until a silky meringue forms.
Do not over whip!
|Top each mini-pie with meringue.|
Bake 10-12 minutes.
I enjoyed this recipe. The meringue was light on top of the filling which was pudding like. The filling was both sweet from the sugar and tart from the blood orange juice. These are best served immediately, but can be kept in the refrigerator for a few days.