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How To make Burnt Orange Meringue Cake
ALMOND MERINGUE LAYERS:
1 3/4 c Whole almonds
3/4 c Sugar
2 tb Cornstarch
1 c Egg whites
1 pn Salt
1/2 c Sugar
2 ts Vanilla extract
1/2 ts Almond extract
1/2 c Toasted sliced almonds
- for finishing ---------------------------CARAMEL-ORANGE FILLING 3/4 c Sugar
1/2 ts Lemon juice
1 c Milk
4 Egg yolks
2 tb Grated orange zest
1 1/2 c Unsalted butter
:
GLAZED ORANGE SLICES---------------------------- 1/2 c Orange juice
1 Envelope gelatin
2/3 c Apricot preserves
2 lg Oranges
PREHEAT OVEN TO 350F. For the meringue layers, pulse the almonds in the food processor until coarsely ground. Place them on a baking pan and toast for about 15 minutes, stirring frequently, until golden. Cool and combine with the sugar and cornstarch. Reduce oven to 300F. Whip the egg whites on medium speed with the salt until white and opaque. Increase speed to maximum and whip in remaining sugar. Continue whipping until egg whites hold a firm peak. Fold in extracts and toasted almond mixture. Pipe batter on paper-lined pans with a pastry bag fitted with a 1/2-inch plain tube to make three 10-inch disks. Bake at 300F about 30 minutes, until crisp but not completely dry. Cool layers on pans. FOR THE FILLING, place the sugar and lemon juice in a saucepan and stir well to combine. Place on medium heat and stir occasionally until the sugar melts and caramelizes. Add the milk carefully (the caramel will splatter) and return to a boil, stirring to dissolve any hardened caramel. Whisk yolks in a bowl with orange zest and whisk half the boiling milk into them. Return remaining milk to a boil and whisk in yolk mixture, continuing to whisk until thickened. Strain into a bowl and cool. Beat butter with paddle on medium speed until soft and light. Beat in custard cream and beat filling smooth. FOR THE GLAZED ORANGES, combine the orange juice and gelatin in a bowl. Bring the apricot preserves to a boil over low heat, stirring occasionally. Add the orange mixture and return to a boil, reducing slightly. Strain and cool slightly. Halve and slice oranges thinly. Dip orange slices in glaze and place on a pan lined with plastic wrap to set. To assemble, trim layers to an even 10-inch diameter and place one on a cardboard. Spread with 1/4 of the
filling. Repeat with another layer and another 1/4 of the filling. Top with last layer and mask cake with another 1/4 of the filling. Use the remaining filling to make a border of rosettes on the edge of the cake and a circle of rosettes in the center. Press the sliced almonds against the side of the cake and fill in the center circle with them. Arrange orange slices on the rosettes.
How To make Burnt Orange Meringue Cake's Videos
Martha Stewart Makes French Meringue | Martha Bakes S6E12 French Meringue
Many show stopping desserts have one thing in common. Next on Martha Bakes, three fantastic meringue based desserts: snowy-white individual pavlovas with a brightly colored orange curd filling, a stunning chocolate dacquoise cake layered with chocolate ganache and coffee buttercream, and a light-as-air tinted pretty-in-pink angel food cake.
#French #Meringue #Ganache #Baking #Recipe
0:00 Introduction
0:55 Orange Curd-Filled Pavlovas
8:10 Chocolate Dacquoise with Coffee Buttercream
16:17 Pretty-in-Pink Angel Food Cake
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart!
This episode originally aired as Martha Bakes Season 6 Episode 12.
Full Recipes:
Orange-Curd Filled Pavlovas -
Mocha Dacquoise Cake -
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Martha Stewart Makes French Meringue | Martha Bakes S6E12 French Meringue
MOLOTOF (PORTUGUESE CARAMEL MERINGUE PUDDING)
How to make an easy and delicious dessert recipe!!
MOLOTOF (PORTUGUESE CARAMEL MERINGUE PUDDING)
INGREDIENTS (Caramel Meringue Pudding):
CARAMEL SAUCE
1 cup sugar
2 tablespoon water
MERINGUE
8 large Eggs- separate the whites from the yolk
1 cup sugar
OPTIONAL TOPPING:
½ cup sugar
½ cup water
8 pieces egg yolks slightly beaten
¼ cup lemon juice
1 teaspoon grated lemon peel
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Burnt 02 Orange Silk Meringue Buttercream critical hot syrup for the meringue
Simply stack an Orange and Lemon Cake with Meringue Frosting
Cake recipe on the back of Swans Cake Flour
Orange and Lemon Curd Ingredients
Squeeze 1/4 cup of Orange and Lemon juice
2 egg yokes
1 egg
1 cup Sugar
place after it get a little thick a
1/2 stick Butter
1 teaspoon of Vanilla Flavor
Meringue Ingredients
4 or 5 Egg whites
1/2 cup Sugar
1/2 teaspoon of Vanilla Flavor
A Pinch of salt
Meringue Cookies Recipe
These beautiful meringue cookies are light as air, perfectly sweet, and so easy to make! Great with a cup or coffee and look wonderful on a cookie tray! Meringue cookies are such a delightful addition to the table and so easy to make! I love to flavor mine with a drop of good vanilla but almond and even peppermint are great choices too. Try dipping or drizzling with chocolate for an extra layer of flavor and remember, these make wonderful gifts!.
Recipe:
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Meringues
Meringues are one of the easiest and
most transtormative foods you can make. A staple when
making desserts and an endless canvas to riff on. Egg
whites, sugar, and creamof tartar are all you need.
couldn't stop with just one recipe... Orange blossom and
dark chocolate meringue cookies, olive oil cake with
Toasted meringue, and mini key lime pie witn an talian
meringue. Feeling inspired? Grab some eggs and tag
@incredibleegg when showing off your creations.
Orange Blossom & Dark Chocolate Meringue Cookies
ingredient:
4 egg whites
1/4 tsp cream of tartar
3/4 Cup sugar
*2 tsp orange blossom water
1 ounce of dark chocolate, melted
1 Ounce of dark chocolate, shaved
Preparation:
. Preheat the oven to 25OF/120C.
2. Crack your eggs into an egg separator and whites into a
small bowl. Transfer to a stand mixer or large mixing
bowl. Add in the cream of tartar and begin mixing with
whisk attachment or hand mixer on medium.
3. Once frothy, about 2 minutes, add the orange blossom
water and slowly start adding in the sugar and increase
speed to high. Continue mixing until stiff peaks form,
about 5 minutes.
.Using a spoon or ice cream scoop transfer roughly 1/4
cup amounts of meringue onto a parchment lined baking
sheet roughiy 1-2 apart.
5. Add roughly 1/2 tsp of melted chocolate onto each
meringue and carefully swirl in. Transfer to the oven and
bake for roughly 1 hour or until hardened.
5. Garnish with shaved bittersweet chocolate.