Orange Gingerbread Meringues
Holiday meringues make the perfect addition to your holiday cookie platters! These melt-in-your-mouth Orange Gingerbread Meringues are packed with seasonal spices and dipped in dark chocolate.
Prep Time20 mins
Cook Time1 hr
Cooling Time2 hrs
Total Time1 hr 20 mins
Servings: 32 meringues
- 1 cup granulated sugar
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- Pinch ground nutmeg
- Pinch ground allspice
- Pinch ground cloves
- 4 large egg whites
- 1/4 tsp salt
- 1/2 tsp cream of tarter
- 2 tsp finely chopped orange zest
- 4 oz. chocolate
Pre-heat oven to 250 degrees F and line two baking sheets with parchment paper.
In a small bowl, mix together sugar, ginger, cinnamon, nutmeg, allspice, and cloves.
In the clean bowl of a stand mixer or in a large bowl with a hand mixer, beat egg whites and salt on medium speed until foamy. Add cream of tartar and continue to beat until soft peaks form, about 2 minutes.
Begin adding sugar mixture to egg mixture, 1 Tbsp at a time. Keep beating at high speed until stiff peaks form, about 6-8 minutes. Fold in orange zest.
Spoon meringue mixture into a pastry bag fitted with a large round tip (I use Wilton 2A) and pipe mounds about 1 1/2-inch in diameter onto prepared baking sheets.
Bake until meringues are dry and no longer glossy, about 1 hour. Turn off the oven, crack the door open a bit, and leave meringues in oven for another 2 hours to completely dry and avoid cracking.
In a double boiler or in a heat-proof bowl set over a pot of simmering water, melt chocolate. Dip the bottoms of cooled meringues into melted chocolate and sprinkle sprinkles over the chocolate. Set on waxed paper to let chocolate dry.
- Store meringues in airtight containers in a cool, dry spot for up to two weeks.