Cara Cara Oranges with Rosewater Meringue
Easy, light Cara Cara Oranges dessert with crunchy rosewater meringues and tangy cream topping—perfect for spring!
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Cooking tools:
- Stand mixer
- Baking sheet
- Parchment paper
- Piping bag
- Kitchen scale
- Sifter
- Measuring cup
- Measuring spoon
- Mixing bowl
- Dessert dish
- Compote dish
- Oven
- Peeler
- Chef's knife
- Cutting board
- Microplane
- Spoon
- Cooling rack
- Plate
Ingredients
- 1 full recipe for Meringues (Meringue Cookies and Shells)
- 1 tsp Nielsen & Massey Rose Water Extract (4.3g)
- 6 Cara Cara (or Blood) oranges
- 1/4 cup Mascarpone (70g)
- 1 cup whipping cream (237ml)
- 1/2 cup powdered sugar - sifted (60g)
- 1 tsp Nielsen & Massey vanilla extract (4.3g)
- 2 tsp orange zest (4g)
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