Orange Blossom Meringues

Products Used

Ingredients

3 large egg whites, must be free of yolk traces
1/2 cup + 1/2 cup minus 2 tablespoons Dixie Crystals Extra Fine Granulated Sugar
Pinch salt
1 teaspoon orange blossom water
1 cup candy melts (optional)

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.

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