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Meringue Cookies with Tangerine Sauce

Yordanka KovachevaYordanka Kovacheva
Nadia Galinova
Translated by
Nadia Galinova
Meringue Cookies with Tangerine Sauce
Image: Yordanka Kovacheva
1 / 9
30 min.
70 min.
100 min.
"A fantasy, which we are ready to fully indulge in - meringue cookies with tangerine sauce"


  • For the kisses
  • powdered sugar - 4 oz (110 g)
  • egg whites - 3 oz (80 g)
  • vanilla - 1 powder (0.2 g)
  • apple vinegar - 2 drops
  • Tangerine sauce
  • tangerines - 8 pcs.
  • sugar - 1.8 oz (50 g)
  • lemon juice - 0.7 oz (20 g) freshly squeezed
  • butter - 0.7 oz (20 g)
  • For decoration
  • confectionery cream - 12 fl oz (350 ml) liquid
  • powdered sugar - 1.1 oz (30 g)
  • vanilla - 1 pod
  • saffron powder - 2 pinches

How to cook

Start by making the sweet meringue cookies as they take longer.

Beat the egg whites into a white mixture for 4 minutes in a water bath at 100°F (37°C).

Remove the bowl from the water bath and continue beating, by gradually adding drops of vinegar, vanilla and powdered sugar spoon by spoon.

Pipe out small buttons with a smooth syringe onto baking paper, which is used to cover a large tray (from the oven). Leave a little space between the sweets.

Put the tray in a preheated oven at 300°F (150°C) and immediately reduce the heat to 230°F (110°C).

Bake the meringues for 1 hour, then turn off the oven and leave them inside for another 1 hour without opening the door.

Take them out and place them in a cool place, so that they can dry completely.

For the sumptuous tangerine sauce for our dessert, peel the fruit, separate them into pieces and clean them well from the seeds - if any.

Blend four of the tangerines in a blender along with the sugar. Squeeze the lemon juice, add the butter and the whole pieces of the other 4 tangerines.

Boil the sauce for 5-6 minutes, so that it can thicken slightly.

For decoration, heat 2 fl oz (50 ml) from the liquid confectionery cream (35% fat) with saffron and the grated core of the vanilla pod. When steam starts to come out (without boiling), remove it from the heat and leave it to cool, then cool it for another 30 minutes in the refrigerator and strain it.

The remaining 10 fl oz (300 ml) of cream, which is also well chilled, is beaten with the sugar and the flavored 50 ml of cream.

The resulting fluffy cream is filled in a piping bag with a star shaped tip.

The meringue cookies are served and eaten as soon as they are assembled, so just before serving, put them in a large platter or individual portions of few of the meringues are poured with the tangerine sauce, pipe out cream roses and put more sauce on top.

On the sides of the portions, put whole pieces of tangerine, which have softened by the sauce.

Meringue cookies with tangerine sauce - an incredible taste, which will enchant your guests!


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