At this time of the year, I always seem to have a glut of oranges lurking in the fruit bowl along with the satsumas, clementines, mandarins and tangerines. Luckily though, orange is my favourite colour so I often look over at them just to perk me up with their bright cheeriness. But, they often don’t get eaten, until now – served with these chocolate ripple meringues.
I cannot bear waste at all so am always trying to find novel ways of using up the fruit and veg that is on it’s last legs. I have discovered a very clever use of orange zest that I had never seen before. If you’re thinking what about the juice? Well that either gets squeezed and drunk by the children straight form the squeezer or it gets frozen in ice cube trays and eaten by the children as a mini lollys!
The idea came from Dan Lepard’s “Short & Sweet”, which arrived on my doorstep last week. I noticed a recipe for Lemon sherbet and thought , hey, I used to love those Lemon sherbet fizz sweets when I was little, I need to make that NOW! Just like every other recipe in this stupendously good book.
But, I only had oranges. Hmmm, surely they would work just as well?? They did and the smell is something else. You have to leave the sherbet to dry in the fridge overnight. The smell the next day is really zingy. I think it would make a superb ice cream flavour if I had an ice cream maker to try it in!
I served them with some thinly sliced oranges and whipped cream and it was a most pleasing taste combination. One which I will be making again.
Chocolate ripple meringues with orange sherbet
A light crisp meringue flavoured with meringue serve with a zingy orange sherbet.
- 3 large egg whites
- 125 g caster sugar
- 50 g icing sugar
- 100 g dark chocolate melted
For the orange sherbet:)
- 50 g caster sugar
- Pre-heat the oven to 120 degrees or 100 degrees for a fan oven
- Whisk the egg whites until they form soft peaks
- Add the caster sugar 1tbsp at a time until the mixture is thick and glossy
- Sift and fold in the icing sugar
- Add the dark chocolate and fold in gently so that the mixture keeps the ripple effect
- Spoon meringues on to a baking tray or two lined with baking parchment
- Sprinkle generously with the orange sherbet
Bake for 1 and 1/2 hours
For the orange sherbet:)
- Grate the zest of 1 orange and mix it with the sugar
- Leave it uncovered in the fridge overnight on a tray/plate
- Break the sherbet up with your fingertips before using