MERINGUE WITH ORANGE MARMALADE

Esther Serruya Weyl also contributed this recipe that in Brazil is flavored with the tropical fruit cupuaçu, described as having notes of chocolate, melon, and pineapple.

Ingredients

4 egg whites

1 cup sugar

½ cup water

4 tbsp. orange marmalade

Preparation

Whip the egg whites to soft peaks in a stand mixer.

Place the sugar and water in a pot over medium-high heat. Dissolve and cook the mixture until it reads 240 degrees on a thermometer.

Photography

Penny De Los Santos

Food Stylist

Judy Haubert

Courtesy of

Jewish Food Society

With the mixer on medium speed, slowly drizzle the hot sugar mixture into the egg whites. Continue mixing until the meringue reaches stiff peaks.

Transfer the meringue to a large bowl and add 2 tablespoons of the marmalade. Fold the marmalade into the meringue a few times to create orange streaks. Place the mixture into a large serving bowl and top with the remaining 2 tablespoons of marmalade.

Seal the meringue with plastic wrap and refrigerate for 1 to 2 hours. Serve cold.