DATE-NUT MERINGUES
From Sunset "Cookies" (1985). I personally cook meringues on parchment paper rather than the recommended greased cooking sheet. The dates make chewy meringue.
Provided by LaJuneBug
Categories Drop Cookies
Time 1h30m
Yield 42 cookies, 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 200°F.
- In a large bowl of an electric mixer, beat egg whites until foamy. With the mixer on high speed, beat in salt; then gradually add sugar, about a tableshppon at a time, beating well after each addition, until whites fold stiff, glossy peaks.
- Add vanilla and beat for 1 minute. Fold in dates and walnuts.
- Drop meringue mixture by rounded teaspoonfulls onto well-greased cooking sheets, spacing cookies about 1 inch apart. Bake in a 200°F oven for 1 hour or until outside is dry and set; cookies should not turn brown.
- Let cool on baking sheets for about 5 minutes, then transfer to racks and let cool completely. Store airtight.
ORANGE MERINGUE TART WITH GRAHAM CRACKER CRUST
Steps:
- For the crust: Preheat the oven to 300 degrees F.
- Stir the graham cracker crumbs, butter, sugar and salt together in a large bowl. Butter a 9-inch springform pan or six 3-inch tart pans. Press the crumb mixture onto the bottom and about halfway up the sides of the pan.
- For the filling: Combine the sugar, salt, eggs and orange zest and juice in a large bowl and whisk to a homogeneous consistency. Transfer to a medium saucepan over medium heat. Cook, whisking constantly, until the mixture has thickened, 12 to 15 minutes. Remove from the heat and whisk in the butter, 2 pats at a time, until it's incorporated and has a silky consistency.
- Pour the orange curd into the prepared tart shell and bake until the orange curd has set, about 15 minutes. Let cool completely before cutting.
ORANGE DATE CAKE
With a super moist filling and a winning combo of orange and date, how can you lose?! This is a wonderful cake... and a wonderful find.
Provided by Penny Chaput
Categories Cakes
Time 1h30m
Number Of Ingredients 16
Steps:
- 1. FOR THE CAKE: Mix 1/2 cup of the flour with dates, coconut, and nuts. Set aside. Cream together butter and sugar, add eggs, grated orange peel, flour (1 cup at a time), vanilla, buttermilk, baking soda and salt. Blend with mixer just until blended well.Stir in flour mixture with the dates, coconut and nuts. Pour into non-stick tube cake pan.
- 2. Bake in 350 degree oven for 45-60 minutes or until top is golden brown and toothpick inserted comes out clean. When cake comes out of oven poke holes in cake so the icing/filling can run into cake.
- 3. FOR THE FILLING/ICING Mix powdered sugar, orange juice and grated orange peel until blended. Spread over hot cake
ORANGE MERINGUE CUPCAKES
These cupcakes are a citrus-lover's dream: We worked orange into the cake and the frosting!
Provided by Food Network Kitchen
Time 2h
Yield 24 cupcakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line 24 muffin cups with paper liners.
- Put the flour, baking powder and salt into the bowl of a food processor. Add the sugar and orange zest and pulse a few times to combine evenly. Add the butter and pulse until the mixture looks like coarse sand, with some pea-size bits of butter.
- Whisk together the milk, vanilla and eggs in a small bowl or measuring cup with a spout. With the food processor running, pour in the milk mixture and process until smooth.
- Divide the batter evenly among the prepared muffin cups, filling them two-thirds full. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, 20 to 25 minutes. Cool the cupcakes in the pans on a rack for 10 minutes, then remove and cool completely.
- Bring a few inches of water to a boil in a medium saucepan. Whisk together the egg whites, sugar, orange juice and zest, cream of tartar and salt in a medium heat-safe bowl. Set the bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Continue whisking until the mixture is hot to the touch and the sugar dissolves, about 2 minutes. Remove the bowl from the saucepan and beat, using an electric mixer at medium-high speed, until the meringue is cool and holds a stiff peak, about 7 minutes.
- Generously pipe or spoon the frosting onto the cupcakes. Sprinkle with orange zest.
DATE ORANGE MERINGUE FILLING
Use this delicious mixture to fill coffeecakes. It sounds more unusual than it is -- it's really easy and completely different from ordinary coffeecake fillings.
Provided by fluffernutter
Categories Breads
Time 15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Beat the egg whites with salt and cream of tartar until soft peaks form, beating in sugar gradually.
- Stir in orange zest, dates and walnuts.
- Roll out coffeecake yeast dough to a long oblong.
- Spread with butter all over.
- Spread with filling mixture.
- Roll the dough up into a scroll to enclose filling. Bring ends together and pinch to seal.
- Bake as dough directions indicate, usually around 25 minutes.
Nutrition Facts : Calories 83.2, Fat 4.3, SaturatedFat 0.4, Sodium 22.4, Carbohydrate 10.9, Fiber 1.2, Sugar 8.9, Protein 1.8
SUNSHINE ORANGE MERINGUE PIE
I found this recipe while vacationing in Florida in the late '60s. I made a few changes and added lime juice for extra tartness. It's colorful, refreshing and looks so pretty on the plate. -June Nehmer, Las Vegas, Nevada
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack., For filling, combine the sugar, cornstarch and salt in a saucepan. Whisk in orange juice and water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in the lime juice, orange zest and butter. Pour hot filling into pie crust., For the meringue, beat egg whites in a bowl until foamy. add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over hot filling, sealing edges to crust., Bake at 350° for 12-15 minutes or until golden. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 363 calories, Fat 13g fat (6g saturated fat), Cholesterol 104mg cholesterol, Sodium 285mg sodium, Carbohydrate 60g carbohydrate (45g sugars, Fiber 1g fiber), Protein 4g protein.
DATE MERINGUE BARS
Make and share this Date Meringue Bars recipe from Food.com.
Provided by Sageca
Categories Dessert
Time 1h
Yield 12 squares
Number Of Ingredients 10
Steps:
- Beat together butter, granulated sugar, egg yolks and vanilla.
- Add flour and mix to form a thick batter. Press in a greased 9"x7" pan.
- Measure water, dates, brown sugar in over dates in medium saucepan and cook till thickened. Spread over base in pan.
- Beat egg whites until frothy, slowly add brown sugar and beat to stiff peak stage. Spread meringue over dates.
- Bake in a 350* oven for 30 minutes.
Nutrition Facts : Calories 293.2, Fat 6, SaturatedFat 3.5, Cholesterol 41.2, Sodium 64.1, Carbohydrate 59.2, Fiber 1.8, Sugar 46.8, Protein 2.9
ORANGE MERINGUE PIE
A nice change from lemon meringue. A unique flavor.
Provided by jowolf2
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 1h50m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Line pastry with aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; bake about 5 minutes more.
- In a small saucepan, stir together the 3/4 cup sugar, 1/3 cup cornstarch, and salt. Mix in the orange juice, lemon juice, and water. Whisk in the egg yolks. Cook over medium heat, stirring frequently, until thick and bubbly, about 5 minutes. Remove from heat, and stir in butter and orange zest. If desired; stir in diced orange segments. Pour into prepared pie crust, cover with plastic wrap, and set aside to cool.
- When pie filling has cooled to room temperature, preheat oven and prepare meringue. Preheat oven to 350 degrees F (175 degrees C). In a large glass or metal bowl, beat egg whites until foamy. Gradually add 1/2 cup sugar and cream of tartar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread over pie, making sure the meringue completely covers the filling and meets the edges of the pie crust.
- Bake in preheated oven until meringue topping is golden brown, about 15 minutes.
Nutrition Facts : Calories 365.4 calories, Carbohydrate 52.6 g, Cholesterol 108.3 mg, Fat 15.8 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 6.3 g, Sodium 194 mg, Sugar 35.5 g
LEMON-ORANGE MERINGUE TARTS
The sweet-tart meringue crust and the lemon filling make a mouth-watering combination.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 250°F. Line cookie sheet with parchment paper. Draw six 4-inch circles on paper.
- In large bowl, beat egg whites and cream of tartar at medium speed until soft peaks form. Gradually add 1/2 cup sugar, beating at high speed until stiff glossy peaks form and sugar is almost dissolved. Spoon meringue onto circles on paper-lined cookie sheet, building up edges to form 1-inch-high sides.
- Bake at 250°F. for 1 hour. DO NOT OPEN OVEN. Turn oven off; leave meringues in oven with door closed for 2 hours.
- Meanwhile, in medium saucepan, combine 1/4 cup sugar and cornstarch. Slowly stir in orange juice. Cook and stir over medium-low heat until mixture thickens. Stir in lemon juice and lemon peel. Cool completely. Store filling in refrigerator.
- To serve, spoon lemon filling into meringue shells. Sprinkle with powdered sugar. If desired, garnish with mint leaves.
Nutrition Facts : Calories 140, Carbohydrate 33 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 30 mg, Sugar 31 g
DATE ORANGE FILLING FOR HAMANTASCHEN
Categories Citrus Fruit Dessert Quick & Easy Purim Orange Date Kosher Gourmet Fat Free Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a food processor blend together all filling ingredients except water until an almost smooth, jamlike consistency. If date mixture is very dry blend in water, 1 tablespoon at a time. Filling may be made 2 days ahead and chilled, covered.
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