Adina Yaakov
Meringue can be intimidating, but a few careful steps make all the difference. Start with room temperature egg whites, and be sure every utensil is impeccably clean and grease free, because even a trace of yolk can prevent the whites from whipping properly. Always use a glass, metal, or stainless-steel bowl and never plastic, which can retain grease.
For a beautiful twist, divide the batter and flavor half with orange zest and extract, leaving the other half vanilla. Then fill your piping bag with both mixtures side by side for a stunning orange vanilla swirl.
Ingredients
- 6 large egg whites, at room temperature
- 3 cups confectioners’ sugar
- 2 tablespoons vanilla bean paste or vanilla extract
- (Optional for swirl) 1 tablespoon finely grated orange zest + ½ teaspoon orange extract
Instructions
- Preheat oven to 200 degrees Fahrenheit. Line two baking sheets with parchment paper.
- Whip the egg whites:
In a clean, dry glass or metal mixing bowl, beat the egg whites on medium speed until foamy. - Add sugar gradually:
Sprinkle in the confectioners’ sugar a little at a time, continuing to beat on medium speed. Once all sugar is added, increase speed to medium-high and beat until the mixture is glossy and forms stiff, shiny peaks. - Add vanilla and mix.
- Flavor and color (optional):
Divide the meringue in half. Add orange zest and extract to one half; keep the other vanilla. Spoon both flavors into opposite sides of a large piping bag fitted with a star tip to create a swirl effect.