Orange cream meringue bars | Women's Weekly Food
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.
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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