It’s no secret that I love blood orange recipes. Like a lot. AND I also have a thing for meringues. So, with the help of Anissa (who is our amazing intern and an incredible baker) we combine the two and made blood orange vanilla bean meringues for a virtual Christmas cookie swap that you can take part in too!
A handful of blog buddies are coming together to put this little virtual exchange together. And we’re each sharing a holiday cookie recipe (or cookie-esque at least).
Everyone is linked up at the bottom of this post, but you can also check out the hashtag #christmascookiesquad for all the recipes too, if that makes it easier for you. AND you can totally join in on the fun by adding #christmascookiesquad to cookie photos / recipes that you’re sharing this year.
And now for the blood orange vanilla bean meringue recipe…
– 1 lemon
– 1 cup of sugar or ¾ cup caster sugar
– 3 egg whites
– 3 teaspoons of meringue powder
– ¾ cups of sugar
– 1 vanilla bean
– 2 tablespoons blood orange italian soda or 1 teaspoon of blood orange extract
– 1 large pastry bag
– large round tip (Ateco 808 or 809)
– red food coloring gel
– food paint brush
Preheat the oven to 180 degrees Fahrenheit.
Juice the lemon and use a towel to rub it over the bowl and the whisk of the mixer.
If not using caster sugar, then place 1 cup of sugar into a food processor for 5-10 minutes until it becomes very fine. And measure off ¾ cup.
With the mixer on low speed mix the egg whites until all big bubbles disappear and foam forms (about 2 minutes). Move the mixer up to medium speed for about 3 minutes. Then, it should become white and you should be able to see ridges.
Add 3 teaspoons of meringue powder and the sugar one spoonful at a time. Beat on high speed for 2 mins – should be glossy and have stiff peaks. *You should be able to turn the bowl upside down and the meringue should stay in place.
Next move back down to medium speed and add the vanilla and blood orange soda.
Once the meringue is prepared, line a cookie sheet with parchment paper. To prepare the pastry bag cut the tip of the bag and insert the round tip for the shape of the Meringues. Then use a paintbrush to paint small stripes up the side of the bag. Next place the meringue inside the bag.
With the piping bag in a straight upward position, about an inch off of the cookie sheet pipe a Hersey kiss type of shape. Release pressure towards the top to get a nice peak.
Bake for 1 hour and 45 minutes turn off the oven and let it cool in the oven for hour or overnight if possible.
Meringue recipe by Anissa Saxton
Photography and styling by Brittni Mehlhoff
And here’s the list of cookies recipes to check out from all the bloggers that participated in this year’s cookie swap…
Leah from Freutcake made Linzer Christmas Cookies // Chelsea from Lovely Indeed made Elf Quote Christmas Cookies // Ashley from Sugar & Cloth made Everything Sweet Sugar Cookies // Eden from Sugar and Charm made Candy Cane Peppermint Bark Fudge // Kelly from Studio DIY made Color Dipped Gingerbread Cookies // Cyd from The Sweetest Occasion made Italian Meatball Cookies // Jen The Effortless Chic made Simple Almond Raspberry Cookies // Michael from Inspired by Charm made Cream Wafer Tree Cookies // Julie from Julie Blanner made Peppermint Drops
Think you’ll give these meringues a try? See another recipe that catches your eye from the list above? I’m definitely going to try those gingerbread cookies and the peppermint bark fudge. Yum!