2 cups (500 mL) sugar
1/4 cup (50 mL) cocoa
6 egg whites
1/2 tsp (2 mL) cream of tartar
Dash salt
2 tsp (10 mL) vanilla
2 cups (500 mL) whipping cream
1/4 cup (50 mL) icing sugar
2 tbsp (25 mL) orange liqueur
1 tsp (5 mL) grated orange peel
1 can (10 oz / 284 mL) mandarin orange segments, well drained
2 tbsp (25 mL) toasted sliced almonds
Chocolate curls

Line two cookie sheets with parchment paper. Trace a 9 inch (23 cm) circle on each piece of parchment paper. Combine sugar and cocoa. To prepare meringues, use high speed of a electric mixer and beat egg whites until foamy. Add cream of tartar and salt; continue beating until soft peaks form. Gradually add sugar mixture, 1 tbsp (15 mL) at a time, beating until stiff peaks form and sugar is dissolved. Beat in vanilla. Dividing equally, place meringue mixture on centre of circles and spread evenly to edges. Bake at 300°F (150°C) for 1 hour. Turn off oven and let meringues stand in oven for 2 hours. Using medium speed of an electric mixer, beat together cream and icing sugar until stiff. Fold in orange liqueur and orange peel. Remove meringues from parchment paper. Place one meringue on a serving plate. Spread with half of whipped cream mixture. Arrange half of orange segments on whipped cream mixture. Place second meringue on top. Spread with remaining whipped cream mixture and top with remaining orange segments. Sprinkle with almonds and chocolate curls. Cover and refrigerate for at least 8 hours or up to 24 hours. Serves 8 - 10.

Last updated on February 15, 2019