Meringues with Caramelized Cara Cara Oranges

 Meringues with Caramelized Cara Cara Oranges {}

With Valentine’s Day approaching {tomorrow folks – fyi} my thoughts automatically turn to gushy Hallmark cards, a dozen red roses, and those huge boxes of chocolate where you eat the ones you really love first only to slowly make your way through the rest, tossing half of them away because you realize the filling isn’t caramel but some weird flavored creme.  Or is that just me?

Chocolate can still win my heart but lately I have been craving the bright, crisp flavors of winter.  Lemons, limes, oranges.  They seem to permeate through the cold and snow and inspire spring.  And, needless to say, they are a much healthier treat!

I recently discovered Sunkist Cara Cara Oranges and  Not only do they have gorgeous pink meat inside but they are sweeter than your average orange.  When I was peeling them for the meringues I had juice dripping all over me.  In fact, I wish I could have captured on video the mist of juice that exploded as I peeled the skin away.  It was fantastic!


If you haven’t tried a Cara Cara Orange now is your chance!  I have no doubt you won’t be sorry and if you put your mad skills of video to use you could also win prizes courtesy of Sunkist.  Win. Win.  Right now, in celebration of it’s 120th Anniversary, Sunkist has launched The Power Orange® Challenge.  Share your first taste of a Cara Cara via video submission from now until March 3, 2013 for a chance to win national fame and cash prizes.  Need inspiration?  You can check out this sample video on YouTube.

While I don’t have a video to share…yet…I do have this fabulous recipe for Meringues with Caramelized Cara Cara Oranges.  Talk about light, fluffy, and irresistible!  If you are looking for a spot of sunshine this Valentine’s Day this is the way to go.

Caramelized Cara Cara Oranges and Meringues {}_-2

Meringues with Caramelized Cara Cara Oranges

Prep Time: 7 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4 servings


  • 2 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon coconut extract
  • 4 tablespoons granulated sugar
  • 2 Sunkist Cara Cara Oranges, sliced
  • 1 tablespoon granulated sugar


  1. Preheat the oven to 300° and line a baking sheet with parchment paper.
  2. In a medium bowl beat the egg whites, cream of tartar, and coconut extract until stiff but not dry. Add the granulated sugar 1 tablespoon at a time, beating until stiff and glossy.
  3. Trace a 5-6 inch circle, depending on the size of your plate, and shape a heart inside that circle with the meringue.
  4. Bake for 15-20 minutes, until the top peaks begin to slightly brown. Remove and allow to cool slightly.
  5. Heat a medium skillet over medium heat and spray with nonstick cooking spray. Toss in the orange slices and coat with the additional tablespoon of sugar.
  6. Cook over medium heat, gently tossing occasionally, until the oranges begin to caramelize and the sugar browns slightly.
  7. Gently remove the meringues from the parchment paper, they to have a tendency to stick so use a metal spatula. Top with each meringue with a quarter of the oranges and some juice. Sprinkle with cinnamon and sugar or crystallized ginger, optional. Serve.

Disclosure: This post is in cooperation with Sunkist.  I was compensated for my time on this campaign however, my opinions and experiences are my own.  I am a fan for life.



  1. Krista, I feel like you need to school me on food styling. Your pictures are awesome and so completely mouthwatering! Your new header is simply adorable! I love it! Have fun in California girlfriend, you deserve it!

  2. hahaha, no, it’s not just you. I totally eat the ones I love first and them take a small bite from the rest to see what type of filling they have. Hubby makes fun of me when i do so LOL
    I love cara cara oranges, what a delicious way to use them.

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