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Blood Orange Curd Meringue Cookies

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These sweet and simple blood orange curd meringue cookies are perfect for using up all that winter citrus. Plus I made the blood orange curd in the Vitamix. So simple!

Blood Orange Curd Meringue Cookies by Nutmeg Nanny

Do you have a fruit bowl that is overflowing? Mine gets so packed with stuff that I have to spend a whole day figuring out what I’m going to make. I realize this is a complete first world problem but I have a problem with overbuying when I’m at the grocery store. As I walk through every aisle I get so inspired to make a 100 different things. So then I buy tons of unplanned items and come home with a car full of groceries.

However, as soon as I get home my ideas seem to leave my head. I swear there is something about my kitchen that sucks the inspiration right out of my head. Maybe it’s all the bourbon I drink during the day? Ok, that’s not true. I only drink it after noon and if I MUST taste it because I’m testing a new cocktail recipe.

Blood Orange Curd Meringue Cookies by Nutmeg Nanny

Back to this overflowing fruit bowl issue. The awesome folks at Frieda’s sent me some blood oranges and I didn’t want them to go to waste. So with half of them I made a blood orange thyme bourbon cocktail and with the other half I made curd. Which I made in my Vitamix because it’s the best thing ever and so incredibly simple.

Over the summer I made some lemon lavender curd in the Vitamix and follows the same recipe but with blood oranges instead of lemon….obviously. The best part about using the blender instead of the stove top is that I dirty less dishes and I don’t need to use a thermometer. It’s the little things in life that get me going.

Blood Orange Curd Meringue Cookies by Nutmeg Nanny

If you have never had meringue cookies they are light little crisps of egg white and vanilla goodness. I had a hard time not eating the uncooked meringue straight from the bowl. Good lord that stuff is delicious. I used a non-fancy piping tip to pipe the meringue onto my baking sheet but if you use a star tip you can get a nice swirly cookies. I know I have a star tip somewhere in my house but of course can never find things when I need them. I’m so hopeless.


Blood Orange Curd Meringue Cookies

These sweet and simple blood orange curd meringue cookies are perfect for using up all that winter citrus. Plus I made the blood orange curd in the Vitamix.

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 80 minutes


For cookies:

  • 2 egg whites
  • Pinch of kosher salt
  • 2/3 cup sugar
  • 1 teaspoon vanilla bean paste
  • 2 tablespoons blood orange zest

For curd:

  • 5 large eggs
  • 1/2 cup fresh blood orange juice
  • 1-1/2 cups sugar
  • Small pinch of kosher salt
  • 1/2 cup unsalted butter

Slightly adapted from Alaska from Scratch


For cookies:
Preheat oven to 200 degrees and line 2 baking sheets with silpat liners.

In a bowl of an electric mixer add egg whites and beat on medium speed with the whisk attachment. When the mixture is frothy add in kosher salt.

Turn to medium-high and slowly add in sugar while the mixer is running.

Continue mixing until the mixture is shiny and holds stiff peaks. You need to pipe onto a cookie sheet with out it spreading. If it looks too thin keep whipping. Once it's ready gently fold in the vanilla bean paste and zest.

Once the mixture is ready load it into a large piping bag with a star or normal tip.

Pipe cookies onto the prepared sheets, leaving about an inch between cookies. I made my cookies about the size of a small orange but you can make them any size you want. Just make them big enough to add a dollop or two of curd in the middle.

Add baking sheets to the oven (mine easily fit side by side) and bake for 60 minutes. At this point test the cookies to see for doneness. The outside should be hard and the inside should be chewy. If it's still a bit wet in the middle let it cook for a bit longer.

Once the cookies are ready remove from the oven and let cool on the sheet.

When they are cooled add some cooled curd to the middle and enjoy immediately.

For curd:
Add everything except butter to your vitamix blender.

Start off on speed level 1 and slowly go up to 10. Blend for 5 minutes on 10, lower to 3 and add in butter. Blend for 30 seconds.

Pour out into storage bowl. Cover and let cool in the refrigerator. This can be done up to three days before.

*Vitamix and other high powered blenders (Blendtec) get hot enough to cook the eggs in the blood orange curd. If you do not own a high powered blender please use a stove top recipe.

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