Orange Meringues

Orange Meringues
Orange Meringues
Makes 2 to 3 dozen meringues
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  1. 4 egg whites
  2. 1 cup castor sugar
  3. 1/8 teaspoon cream of tartar
  4. 1 teaspoon fresh orange zest
  5. 1/2 vanilla bean, split lengthwise and scraped, seeds reserved
  1. Preheat oven to 200°. Line two baking sheets with parchment paper; set aside.
  2. In the work bowl of a stand mixer, combine egg whites, sugar, and cream of tartar. Place bowl over a pan of simmering water. Whisk constantly until mixture reaches 140° on an instant-read thermometer.
  3. Return bowl to stand mixer. Add orange zest and vanilla seeds. Beat mixture at high speed for 10 minutes, or until stiff, glossy peaks form.
  4. Place mixture in a pastry bag fitted with a large star tip. Pipe 2- to 21/2-inch rosettes at least 1 inch apart onto prepared baking sheets. Bake for 1 hour; turn off oven, and allow meringues to cool for 2 hours. Store, covered, at room temperature for up to 5 days. Meringues can be frozen, covered tightly, for up to 3 months.
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