Brown sugar lends a delicate caramel taste to this melt-in-your-mouth dairy-free, gluten-free and nut-free dessert.
- Portion size 8 servings
- Credits : Holiday Celebrations: 2007
Ingredients
Orange Curd:
Method
Line rimless baking sheet with parchment paper. Using 3-inch (8 cm) round cookie cutter as guide, draw 8 circles on paper; turn paper over. Set aside.In small bowl, dissolve cornstarch in vanilla and 1/2 tsp (2 mL) water; set aside.
In bowl, beat egg whites with cream of tartar until soft peaks form; beat in granulated and brown sugars, 2 tbsp (25 mL) at a time, until stiff glossy peaks form. Beat in cornstarch mixture. Spoon onto circles, shaping with back of spoon into nests.
Bake in centre of 250°F (120°C) oven until light golden but still soft inside, about 1 hour. Let cool on pan on rack. (Make-ahead: Store layered between waxed paper in airtight container for up to 3 days.)
Orange Curd: Meanwhile, in heatproof bowl over saucepan of simmering water, whisk together egg yolks, eggs, sugar, orange juice and lemon juice; cook, stirring, until thickened enough to mound on spoon, about 8 minutes. Strain through fine sieve into bowl. Place plastic wrap directly on surface; refrigerate until cold, 30 minutes. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Cut peel and pith from blood oranges; cut out segments from membranes. Spoon orange curd into hollow of each meringue; top with fresh blood orange segments.
Nutritional facts Per serving: about
- Sodium 41 mg
- Protein 4 g
- Calories 185.0
- Total fat 3 g
- Cholesterol 97 mg
- Saturated fat 1 g
- Total carbohydrate 37 g
%RDI
- Iron 4.0
- Folate 16.0
- Calcium 4.0
- Vitamin A 5.0
- Vitamin C 63.0
