Food & Cooking Recipes Dessert & Treats Recipes Cara Cara Oranges with Toasted Honey Meringue Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 20, 2017 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Servings: 6 Jewel-like slabs of orange topped with a broiler-kissed meringue are as delicately delicious as they are beautiful to behold. Ingredients 3 Cara Cara oranges, peel and pith removed from 2 ¼ cup honey ¼ teaspoon kosher salt 2 egg whites, room temperature 1 vanilla bean, seeds scraped, or 1 teaspoon pure vanilla extract Directions Preheat boiler. Slice peeled oranges into crosswise rounds. Zest and juice remaining orange into 2 separate small bowls and set aside. Whisk honey, salt, and egg whites in the bowl of an electric mixer set over a pot of simmering water until honey is dissolved and mixture is hot to the touch. Remove from heat and whisk in electric mixer on high speed until shiny, stiff peaks form, about 7 minutes. Add vanilla and whisk until just combined. Divide meringue among 6 shallow oven-proof dishes, fashioning dollops with a spoon. Transfer dishes to a rimmed baking sheet and broil until meringue is just toasted, about 1 minute. Remove and set alongside citrus rounds, drizzling with juice and sprinkling with zest. Serve immediately. Rate it Print