Orange cream meringue bars
Our orange cream meringue bars capture the nostalgic taste of classic orange cream biscuits with a shortbread base and meringue topping.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Kitchen torch
- Candy thermometer
- Stand mixer
- Piping bag
- Baking pan
- Parchment paper
- Oven
- Stove
- Saucepan
- Mixing bowl
- Measuring cup
- Spoon
- Spatula
- Chef's knife
- Microplane
- Refrigerator
Ingredients
- 175g copha, chopped
- 150g white chocolate, chopped finely
- 2/3 cup (200g) sweetened condensed milk
- 250g sour cream
- 3 teaspoons finely grated orange rind
- ¼ cup (60ml) freshly squeezed orange juice
- orange food colouring, optional
- SHORTBREAD BASE
- 165g unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 2 tablespoons caster sugar
- 2 ½ tablespoons icing sugar mixture
- 2 ½ tablespoons cornflour
- 1 ½ cups (225g) plain flour
- MERINGUE
- 4 egg whites
- 1 cup (220g) caster sugar
- ½ teaspoon cream of tartar
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