I'd like to make some meringue cookies, but would like to avoid the chocolatey-minty axis of flavors, and was wondering how well I could pull off orange or tangerine - with zest or juice or whatever. Anyone got advice?
I've been pondering this question too - for meyer lemons! I'm thinking (hoping) this can be done in two different ways using the zest: make a flavoured sugar or an extract. I figure flavoured sugar can be substituted for plain... and I don't want to guess how much extract to use. I have some meyer lemons right now so I'm definitely going to try this soon and will post the results. Good luck with your meringues! :)
I'm not sure that you'd be interested but they do make an orange ( and many other) flavoring. I'ved used them for helping with flavoring icing or cupcake/cakes. Several different companies put these out and the orange is quite good.