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Orange Cream Meringue Cups

 Orange Cream Meringue Cups
As a change from heavy desserts, I like to serve crisp meringue cups filled with a creamy orange custard. The shells and filling can be made in advance; fill just before serving.—Deirdre Cox, Kansas City, Missouri
6 ServingsPrep: 45 min. Bake: 45 min. + standing


  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup sugar
  • 1/2 cup confectioners' sugar
  • 3 egg yolks
  • 3 tablespoons sugar
  • 1/4 cup orange juice
  • 3 tablespoons thawed orange juice concentrate
  • 2 teaspoons grated orange peel
  • 1 cup heavy whipping cream
  • Orange segments, optional


  • In a large bowl, beat egg whites and cream of tartar on medium speed
  • until soft peaks form. Gradually beat in sugars, 1 tablespoon at a
  • time, on high until stiff peaks form.
  • Drop meringue into six mounds on a parchment paper-lined baking
  • sheet. Shape into 3-in. cups with the back of a spoon.
  • Bake at 250° for 45 minutes or until set and dry. Turn oven off;
  • leave meringues in oven for 1-1/2 hours.
  • In a small heavy saucepan over medium heat, whisk the egg yolks,
  • sugar, orange juice, juice concentrate and peel. Cook, whisking
  • constantly, until mixture is thickened and coats the back of a

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Orange Cream Meringue Cups (continued)

Directions (continued)

  • spoon. Transfer to a small bowl; cool for 10 minutes. Cover and
  • refrigerate until chilled.
  • Just before serving, beat cream until stiff peaks form. Fold into egg
  • yolk mixture just until blended. Spoon mixture into meringue cups.
  • Garnish with orange segments if desired. Yield: 6 servings.
Nutritional Facts: 1 filled meringue cup equals 320 calories, 17 g fat (10 g saturated fat), 157 mg cholesterol, 47 mg sodium, 39 g carbohydrate, trace fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.