Go Back
+ servings
Crispy meringues with blood orange curd

Perfect French Meringues with Blood Orange Curd

These easy, make-ahead blood orange meringues are the perfect celebration of citrus! Consider this your go-to guide for perfect meringues, curd and whipped cream!
5 from 6 reviews
Print Save
Prep Time: 40 minutes
Cook Time: 2 hours
Course: Dessert
Cuisine: Meringues
Keyword: Dessert, Meringue, Blood Orange, Citrus Curd
Servings: 6 Meringues


For the Meringues

  • 4 large egg whites
  • ½ teaspoon cream of tartar
  • 1/4 teaspoon sea salt
  • ¾ cup (150 g) C&H® Granulated Sugar
  • ¼ cup (35 g) C&H® Confectioners’ Sugar

For the Blood Orange Curd

  • 3/4 cup (168 g) fresh blood orange juice (about 5 blood oranges)
  • 1/3 cup (67 g) C&H® Granulated Sugar
  • 2 tablespoons (4 g) blood orange zest
  • 1/3 cup (40 g) C&H® Confectioners’ Sugar
  • 4 large egg yolks
  • 5 tablespoons (85 g) unsalted butter room temperature

For the Whipped Cream

  • 1 cup (237 ml) heavy whipping cream
  • 1 tablespoon (8 g) C&H® Confectioners’ Sugar

To Garnish

  • Blackberries optional


For the Meringue

  • Preheat oven to 200 F (93 C). Cover several baking sheets with parchment paper.
  • In an electric stand mixer fitted with the whisk attachment, add the egg whites, cream of tartar and salt. Make sure the bowl and whisk are freshly cleaned and dried. Whisk on medium until the eggs are frothy and then slowly add in C&H® Granulated Sugar, 1 tablespoon at a time. Really take your time here so that the sugar has time to dissolve; this should take about 5 minutes. When all of the sugar is in, turn the mixer on high and just before you reach stiff peaks, dump in the C&H® Confectioners’ Sugar. Run the mixer on low to combine and then increase to high until you reach stiff peaks again, which should take less than a minute depending on the speed of your mixer. The meringue will look glossy and hold its shape when you invert the whisk. The tip of the inverted meringue will be just shy of 12 o’clock. It should also feel smooth when you rub some between your fingers.
  • Divide the meringue into 6 mounds on the prepared baking sheet(s). Leave 1- to 2-inches of space between each meringue so that the heat can evenly circulate around them in the oven.
  • Bake in the center of the oven for 2 hours. Check at some point between 1 and 1 1⁄2 hours to make sure the meringues aren’t browning and are still white. If they’re browning, turn off the oven. Let the meringues cool completely inside the oven. This should take several hours.

For the Curd

  • To a heavy-bottomed medium saucepan, add the blood orange juice. Bring to a boil and then reduce to a simmer over medium heat for about 5 to 7 minutes. In a small bowl,
  • combine the C&H® Granulated Sugar and zest and massage the zest into the sugar (we’re infusing flavor here!) and then add to the blood orange juice, whisking until well blended. Whisk in C&H® Confectioners’ Sugar and egg yolks until smooth. Place over medium heat and whisk until the curd has thickened and coats the back of a spoon, about 5-ish minutes. Press through a fine-mesh sieve into a heat-safe container, stir in the butter until melted and immediately cover the surface directly with plastic wrap. Stash in the fridge to cool completely; it will thicken as it cools.

For the Whipped Cream

  • Place the cold, heavy whipping cream in the bowl of an electric stand mixer fitted with the whisk attachment. Whisk on medium until soft peaks form. Sprinkle C&H® Confectioners’ Sugar over the top and whisk until soft peaks return, taking care not to overbeat the cream.
  • To serve, dollop the whipped cream over the top of the meringue, top with the curd, some berries (if using) and serve!



The curd can be made up to one week ahead of time. Store in the fridge in a lidded container.
The meringues can be made the night before serving. I keep mine stashed in the turned-off oven until ready to use. If it’s especially humid in your neck of the woods, they may need to be re-crisped in the oven. Place them in the same temperature oven that they baked in for about 20 minutes. Additionally, if it is quite humid, they may need a longer initial bake time (just make sure they don’t take on any extra color).
Whipped cream should be made just prior to serving.
Thanks for baking with me! Please tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo