Light and delicate, meringue is loved the world over. These Orange Blossom Meringues are made with orange blossom water, giving them light and fresh floral notes. Dipping these meringues in chocolate is optional, but adds a sweet touch. Well packaged, meringue will stay fresh for weeks at room temperature making it a great recipe to make ahead and keep on hand.
Preheat oven to 205°F. Set aside 2-3 cookie sheets lined with parchment paper.
Fit a pastry bag with a large French star tip such as Ateco 869 and set aside.
Whip egg whites with first listed 1/2 cup sugar to medium peaks. Add salt and orange blossom water and whip to stiff peaks. Stop whipping.
Gently fold remaining sugar into meringue, do not mix/fold unnecessary as this will make meringue runny.
Pipe “kisses” close together as meringue does not expand much in oven.
Place in oven and bake for about 90-120 minutes. Before removing all meringue from oven, remove a less than satisfactory piped meringue and break in half. Wait 2 minutes. If meringue is dry and crisp in center, it is safe to remove all meringue from oven.
Once cooled, meringue should be stored in airtight containers/plastic food bags.
If using, melt candy melts according to manufacturers directions.
Dip either top or bottom and transfer to a plastic food film lined surface. Store airtight.