Skip to main content

Orange-Kissed Meringues #NielsenMasseyInspires #Sponsored

 This is a sponsored post written by me on behalf of Nielsen-Massey.
I received complimentary product for the purpose of review and recipe development,
but all opinions are honest and they are my own. This page may contain affiliate links.

Nielsen-Massey
I have been a fan of Nielsen-Massey products for years and was excited to be asked to create some recipes with their products. I usually have, at least, half a dozen of their extracts and other products in my cupboards at a time! Many I've received for past events in which I've participated, but their intense purity of flavor and extraordinary quality have made me a dedicated, paying customer as well.


I have used their Pure Coffee Extract in my Coffee-Kissed Pizzelle and Mocha Crinkle Cookies; their Pure Lemon Extract added amazing tang to my Spring-Infused Lemon Drop; their Pure Almond Extract was a key ingredient in my Zabaglione alle Mandalore; and I added their Rose Water in my Cardamom Rose Cocktail; and both my Galette Perougienne and Ahwa Beida (White Coffee) feature their Pure Orange Extract. So, yeah, I'm definitely a huge Nielsen-Massey fan.


So, when they asked if I would like to test one of their new organic flavors, I was thrilled. You can read more about the entire line, that includes organic peppermint, organic almond, organic lemon, and organic orange, on their website. I asked the rep which flavor had been requested the least and told her that I would be happy to work that with that one. "Orange or peppermint," she responded. I took the orange bottle.

The scent is intense, but not cloying. The flavor is pure and crisp. I have always liked the pure orange extract from Nielsen-Massey; I love that they now have an organic option!


The first dish I used it in was a savory. You'll see that recipe posted next month. But, for this post, my taste-testers were clamboring for a sweet. 

What sort of sweet do you want? I asked.

"Do you think you can add it to meringues?" asked one of the kitchen elves.

We can surely try! I answered.

And we did. It was a hit.

Orange-Kissed Meringues

Ingredients makes 3 dozen meringues 
  • 8 egg whites, room temperature
  • 1 t tapioca starch
  • 2 C organic granulated sugar
  • 1/2 t organic orange extract (prefer Nielsen-Massey)
  • Also needed: baking sheets, silicone mats or parchment paper, piping tool or bag (optional)



Procedure
Preheat oven to 225 degrees F and line two large cookie sheets with parchment paper or silicone mats. Set aside.

In a large mixing bowl - that's completely clean and grease-free - combine egg whites and tapioca starch. Using a hand-mixer, beat on low until mixture becomes foamy. Increase speed to high and add sugar slowly, about 1/4 C at a time, beating between each addition until the sugar is dissolved, approximately 10 to 15 seconds between each addition.

Beat until mixture is thick, shiny, and has doubled in volume. Mixture should have stiff peaks. Once you get stiff peaks, stop. Stir in orange extract.


Fit a piping bag or tool the a large star tip. Transfer the meringue to the piping tool and pipe onto prepared sheets. The meringue cookies can be pretty close as they don’t spread.

Bake for 1 hour. Then turn off the oven and leave the door ajar. Let cool in the oven for another hour.

Meringue cookies should be crisp on the outside. Store them in an airtight container and keep them away from heat. Heat and moisture will often your meringues.


You may find Nielsen-Massey on the web, on Twitter, on Pinterest, and on Facebook.


*Disclosure: I received product for free from the sponsor for recipe development, however, I have received no additional compensation for my post. My opinion is 100% my own and 100% accurate.

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas