Citrus Meringues with Tangerines and Moro Oranges Recipe

Citrus Meringues with Tangerines and Moro Oranges Recipe Image

Quick Recipe Facts

Best with Sunkist® Tangerines, Moro Oranges
Quick Facts Bottom


  • 3 egg whites at room temperature
  • 1 tsp. fresh squeezed Sunkist® lemon juice
  • 3/4 cup sugar
  • lemon curd cream filling

    For Garnish
  • Sunkist® tangerine and/or Moro Orange (blood orange segments)
  • Cherries, raspberries and/or strawberry slices
  • Fresh mint sprigs

Instructions: (Makes 6 servings)

  • Cut a paper circle pattern 3 1/2 inches in diameter. * Line a baking sheet (18 x 12 inches) with parchment or brown paper
  • Trace circle pattern 6 times on paper lining
  • To make meringue, in deep medium bowl beat egg whites with electric mixer until foamy
  • Add lemon juice and beat at high speed until soft peaks form
  • Reduce speed to medium and gradually add sugar, 1 tablespoon at a time. Increase speed and beat until stiff peaks form and sugar is dissolved
  • To make each shell, pipe meringue through a pastry tube fitted with a medium-large star tip to cover each patter
  • Build up shells by piping meringue along edges of each circle. Or using the back of a spoon, form meringue into shells, building the edges up slightly
  • Bake at 250ºF for 1 1/4 hours
  • Turn off heat and leave meringues in oven for 1 hour longer
  • Remove from oven and carefully lift from paper
  • Cool completely on wire racks
  • Meringues may be made several days ahead if stored in an airtight container
  • To serve, pipe or spoon about 1/3 cup filling into each baked meringue
  • Garnish as desired with 2 or 3 tangerine or Moro orange segments, choice of cherries or berries and mint
  • *NOTE: To make heart-shaped meringue shells, cut a paper heart pattern about 4 inches high and 3 ½ inches wide
  • Trace heart-shaped pattern on paper lining and proceed with recipe for making meringues