Your cart is empty
Shop products

Shared by Esther Serruya Weyl

Meringue With Orange Marmalade

Yield: 4 to 6 servingsTime: 15 to 20 min

Meringue With Orange Marmalade

Yield: 4 to 6 servingsTime: 15 to 20 min

Family Journey

Spain and TurkeyMorocco
Belem, Brazil

This recipe was shared by Esther Serruya Weyl. Read more about her family in " The Recipes That Connect This Brazilian Community to Its Moroccan Roots" and try her recipes for escabeche de piexe and fish albondigas.

In Brazil, Esther prepares this meringue with the amazonian fruit cupuaçu, which is only available locally. Esther shared her recipe for the meringue using orange marmalade which is available globally, instead of cupuaçu.


  • 4 egg whites 
  • 1 cup sugar
  • ½ cup water
  • 4 tablespoons store bought orange marmalade
QuickDessertsVegetarianPareveNorth Africa


  • Step 1

    Whip up the egg whites to soft peaks in a stand mixer. 

  • Step 2

    Place the sugar and water in a pot over medium high heat. Dissolve and cook the mixture until it reads 240 degrees on a thermometer. 

  • Step 3

    Mix the egg whites over medium speed and very slowly drizzle the hot sugar mixture into the egg whites. Continue mixing until the meringue reaches stiff peaks. 

  • Step 4

    Transfer the meringue into a large bowl and add 2 tablespoons of the marmalade. Fold the marmalade into the meringue a few times to create orange streaks. Place the mixture into a large serving bowl and top with the remaining 4 tablespoons of marmalade. 

  • Step 5

    Seal the meringue with plastic wrap and refrigerate for 1 to 2 hours. Serve cold.