These feather-light mouthfuls of meringue and whipped cream are a revelation – who knew something so simple could be so good? They’re very versatile, too, lending themselves to any number of flavour variations. We’ve opted for a choc-orange combination with a hidden ganache centre. They’re best eaten as soon as they’re assembled while the meringue is still crisp.
Ingredients
Candied orange ganache
Orange meringues
Method
Main
1.For candied orange ganache, bring cream and liqueur to a simmer in a saucepan over medium-high heat, add chocolate, remove from heat and stand for 5 minutes, then stir until smooth. Stir in candied orange and refrigerate until just firm (1-2 hours), then transfer to a piping bag with no nozzle attached and set aside at room temperature.
2.For orange meringues, preheat oven to 120C (with no fan). Whisk eggwhite, sugar and a pinch of salt in an electric mixer until firm peaks form (6-8 minutes), fold in icing sugar and rind, spoon into a piping bag fitted with a 1cm fluted nozzle and pipe into 12 paper patty cases. Bake until crisp but not coloured (1-1¼ hours), turn off heat and cool completely in oven (2 hours). Store in an airtight container for up to 2 days.
3.Whisk creams and liqueur in an electric mixer to soft peaks, then transfer to a piping bag fitted with a 1cm fluted nozzle.
4.To serve, pipe a small dollop of ganache in the centre of each meringue, then pipe cream over the top in concentric circles to form a high peak. Scatter with grated chocolate and candied orange, and serve immediately.
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