Sweet meringues filled with fresh clotted cream, orange marmalade and dark chocolate…
Marmalade lovers, this recipe is for you! I love marmalade so much that I can pretty much add it to anything. As I grew up in Jordan, we had an orange tree in our garden. This meant that every winter we got lots of oranges that my Mum used to make sweet marmalade. With only 2 ingredients she used to turn a glut of oranges into jars and jars of delicious homemade marmalade.
So as we always had homemade marmalade at home, we used it for many things. To top our crepes and pancakes, to glaze meat, to bake cakes, or just to spread over bread with some butter.
This year, Expedia have launched a new food map which highlights the best food events, festivals and celebrations for each month in 2017. And to support the Dalemain Marmalade awards this month, I’m sharing with you my meringue nests with marmalade and cream recipe.
I wanted to create something that was not already put on the internet. So I made these meringue nests and filled them with clotted cream and marmalade. Because I think that orange and dark chocolate go so well together, I topped these with drizzles of dark melted chocolate!
My favourite marmalade is the traditional plain one, that is made from oranges and sugar 1:2. But there are so many flavours that I really enjoy, such as ginger honey and orange, or grapefruit and orange.
Some people like to chop the oranges in a food processor, but I personally really like to thinly slice the oranges as I love the texture of the long slices.
Now let’s talk about meringue. These delicate sweets are made from minimal ingredients but the end result is always amazing! I love making pavlovas, and meringue nests to fill in with different kinds of fillings. Of course meringue should always be served with clotted cream, or at least in my world this is how they should be. Homemade meringue are the best though, chewy and soft with a crisp exterior as they’re baked on very low temperature for a long time. Store-bought meringue is usually crispy all the way through, not something that I like.
It’s said that meringue was invented in a Swiss village Meiringen during the end of the 17th century. The traditional meringues were shaped using 2 large spoons, but I just pipe them out using a pastry piping bag as the end result is very pretty.
To make the meringue nests I use the simplest recipe. It’s a fool proof recipe and you will always have all the ingredients needed in your kitchen.
Meringues with Marmalade and Cream
- 1 kg oranges
- 2 kg jam sugar
- 2 litres water
- 4 egg whites large
- 230 grams sugar powered
- 1 tsp vanilla extract
- 12 meringue nests
- 120 grams clotted cream
- 12 tsp marmalade
- 30 grams dark chocolate
- To make Marmalade:
- Boil whole oranges in water until they become soft. This will take around 2 hours.
Cut oranges into wedges, then squeeze out the juice over the pot.
- Take the oranges and slice thinly, then return to the pot with the jam sugar.
- Let sugar dissolve with heat, stir occasionally (this should take around 15 minutes).
- Remove from heat, and let the marmalade cool down then pot into sterilised jars.
- To make meringue nests:
- Start by preheating oven to 100c.
- Line a baking tray with parchment paper (do not use greaseproof paper as meringue will stick to that)
- Take a mixing bowl, and wipe it with a cloth with lemon juice to make sure that it's clean and there is no grease on it.
- Beat egg whites on medium speed until soft peaks, then beat on high speed and start adding caster sugar in batches (with a few seconds between each batch).
- Make sure not to over-beat the mixture, but mix for about 5 minutes until sugar is well incorporated. Mixture should become thick and glossy. Whisk in vanilla extract until combined.
- Spoon mixture into disposable pipping bag, and pipe out meringue nests. Bake for about 35-45 minutes or until meringue nests come off the parchment paper clean.
- To assemble the marmalade meringue nests, spoon 1 tbsp of clotted cream into the centre of each meringue nest, followed by 1 tsp of marmalade, and drizzle with melted chocolate.
Baked meringue without the filling can be stored in an airtight container for up to 2 weeks, or frozen for up to 1 month.
If you decide to try this recipe and post a picture on Instagram or Twitter, don’t forget to tag with this hashtag #LittleSunnyKitchen as I would love to see your creations!
This is a commissioned post for Expedia.co.uk. Thank you for supporting the brands that make Little Sunny Kitchen happen. All opinions are my own.