Roman Style Meringue with Orange Sauce from As the Romans Do by Eleonora Galasso

Looking for a perfect dessert for a Saturday night dinner? Look to Europe.

I don’t know why I have to travel to Europe to enjoy giant meringues. But it seems you do. Paris streets are dense in shops featuring lovely meringues the size of softballs. Or you can indulge in decadent Floating Islands with meringue mounds atop a sea of Crème Anglaise.

In Rome, the meringues are equally enormous and served with fruit sauces. Here an orange sauce decorates a perfectly made meringue. And how is perfection achieved? Patience. Loads of patience. Add that sugar one tablespoon at a time as you whisk away. You are looking for bulk and shininess. And that just takes time. Even with a powerful mixer at your command.

And don’t neglect the cornstarch. It’s one of the secrets to exceptional meringue.

This recipe is from As the Romans Do by Eleonora Galasso. The book features recipes for breakfast to midnight, but you can cut right to chase and hit the desserts.

Roman Style Meringue with Orange Sauce

Yield: serves 6

Ingredients:

1 ¼ cups confectioners’ sugar
⅔ cup superfine sugar
6 extra-large egg whites pinch of salt
1 tablespoon cornstarch

For the orange sauce:

Juice of 4 oranges
¼ cup confectioners’ sugar
2 tablespoons orange blossom water

For service:

1 ¼ cups heavy whipping cream
2 tablespoons chopped mint leaves
2 tablespoons rose petals or edible red glitter

Preparation:

Preheat the oven to 300°F. Line a cookie sheet with parchment paper.

Combine the two sugars in a small bowl.

Put the egg whites in a large bowl with a pinch of salt. Beat the egg whites together, adding the cornstarch after a few minutes, until they form stiff peaks. Keep beating vigorously and start adding the sugar mixture a tablespoon at a time (it’s imperative to add the sugar gradually no one wants a watery meringue) until the mixture is glossy and thick.

With the help of a spatula or 2 large spoons, form six billowy meringues on the prepared cookie sheet, gently flicking the spatula or spoon as you deposit the mixture on the cookie sheet to give the meringues a pointed, spiky finish.

Bake the meringues for 1 hour until pale and creamy in color, then switch off the oven, open the door slightly, and let the meringues cool in the oven for 15 minutes.

While the meringues are cooling, make the orange sauce. Pour the orange juice into a small saucepan, add the confectioners’ sugar and orange blossom water, and bring to a boil. Lower the heat and let simmer for 5 minutes, until the sauce is syrupy and smooth.

To serve, whip the cream until stiff and stir in the chopped mint. Divide the cream between individual serving plates, spooning it into the center of each plate. Place the meringues on top of the cream and spoon the sauce over them, finishing each plate with a scattering of rose petals or edible glitter.