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Orange and Chocolate Meringue

Orange is such a versatile flavor. Sandwich these orange meringue cookies with chocolate ganache for a fall cookie to add to your Thanksgiving table. Ganache is a staple in every Pastry Chefs kitchen! These cookies are the perfect sweet all year-round!


Recipe Details

  • Yield: 9-12 sandwich cookies
  • Course:
  1. For the Ganache: Place coarsely chopped chocolate in a heat proof bowl and set aside.
  2. In a small saucepan over medium heat bring the heavy cream to a boil.
  3. Pour heavy cream over chocolate and let stand for 2-3 minutes, until chocolate has softened.
  4. Slowly whisk the mixture until smooth and add the room temperature butter. Whisk until butter is melted and incorporated.
  5. Place plastic wrap directly on the surface of the ganache and allow to cool at room temperature for at least 4 hours. Use immediately if glazing.
  6. For the Cookie: Line a baking sheet with parchment paper; set aside.
  7. Preheat oven to 200 degrees.
  8. Combine egg whites, granulated sugar and orange extract in a heatproof bowl.
  9. Set bowl over a pot of simmering water and stir until sugar is dissolved and mixture is warm to the touch. *Tip: If you stick your finger in the mixture, count to 5 and say “oh, that’s hot”, then it is ready!*
  10. Add salt and cream of tartar.
  11. In a mixer fitted with the whisk attachment, beat on medium-high speed until stiff peaks from and meringue is cooled.
  12. Remove half of the meringue from mixing bowl which will remain white.
  13. Leave the other half of the meringue in mixing bowl, with the whisk attachment beat on medium-high speed, and add orange gel paste food coloring to achieve desired color.
  14. Fit a duo icing bag with coupler and desired tip.
  15. Place the white meringue in one cavity of the piping bag and the orange meringue in the other cavity.
  16. Pipe 2 inch circles on parchment lined baking sheet.
  17. Bake meringues until crisp on the outside, about 1 hour and 30 minutes - 2 hours. This can take longer depending on weather conditions.
  18. Cool completely before storing. Store in an airtight container at room temperature.
  19. Fill and sandwich cookies when ready to serve.

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