Meringue

Recipe from Claudia Fleming

Adapted by Melissa Clark

Total Time
20 minutes
Rating
4(46)
Comments
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Use this meringue for the pastry chef Claudia Fleming's meringue-topped blood-orange curd cake. The topping can be toasted with a blowtorch or under a broiler for a baked alaska-like effect. —Melissa Clark

Featured in: Endangered: The Beloved American Layer Cake

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Ingredients

Yield:2½ cups
  • 3egg whites
  • ⅓cup plus 1 tablespoon confectioners' sugar
  • ⅓cup plus 1 tablespoon granulated sugar
  • ½teaspoon orange extract
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

268 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 64 grams carbohydrates; 0 grams dietary fiber; 63 grams sugars; 4 grams protein; 67 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a pot of water to a simmer. In a stainless-steel bowl, whisk together egg whites and both sugars. Place over simmering water, and whisk mixture constantly until hot to the touch. Remove from heat.

  2. Step 2

    With an electric mixer set on high speed, whip mixture until stiff and shiny. Add orange extract, and whip an additional few seconds. Smooth over surface of cake.

Ratings

4 out of 5
46 user ratings
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Comments

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Gunzablazin

Very easy to prepare. I found I still needed to add 1/3 cream of tartar to the meringue.

Mike D

Great alternative to traditional meringue but I found it way too sweet. I made it with the unused whites from the Atlantic Beach Pie recipe but the sweetness overpowered the lemon pie. Next time I’ll cut the sugars in half.

Mark Weiss

Substituting granulated sugar for confectioners sugar makes this wonderful whipped cream substitute even better.

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Credits

Adapted from Claudia Fleming, Gramercy Tavern

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