Mini Chocolate Orange Meringue Pies

Hello, I’m bringing you another speedy festive treat today – one that is ‘no-bake’ other than a quick flash under the grill.
It’s based on a chocolate orange, aside from Terry and Dawn French (that is going back a bit now), who else loves smacking a choccy orange on the fireplace hearth at the this time of year, revealing the tempting segments inside? It’s such a tradition nowadays, Christmas really isn’t Christmas without a chocolate orange.
And with that in mind, plus I had some fancy new tins that I had been sent to try from a company called Yatta Box, I decided to make mini chocolate orange meringue pies.

This incorporated a simple biscuit base made with digestives and butter, and the filling which may surprise you is a combination of chocolate pudding mix (I used Angel Delight) mixed with milk and orange juice to incorporate that orangey flavor.

Lastly I beat up some egg whites and sugar, plus a dash of vanilla to get a thick glossy meringue which I popped under the grill to brown up.

I garnished mine with a mini chocolate orange segment which is, of course, optional. The flavours were great, the buttery biscuit base, the creamy chocolate orange filling and the chewy meringue topping made this a festive treat which can be enjoyed anytime!

I made mine in the fabulous bake tins which I received a stash of. They come in all different shapes, sizes and colours with lids too.

 As you can see above I popped lids on my mini meringue pies. The tins are disposable and versatile. You can bake in them, or mold cold desserts in them for example.

Check out their website for full information.

Here’s how I made the mini chocolate orange meringue pies;
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Mini Chocolate Orange Meringue Piesby Stuart Vettese December-14-2015Little pots of deliciousness!Ingredients

• 125 grams digestive biscuits (or graham crackers)
• 85 grams unsalted butter melted
• 2 packets chocolate pudding mix (such as Angel Delight)
• Half pint semi-skimmed milk
• Quarter pint Smooth orange juice
• 2 egg whites
• 4 tablespoons caster sugar
• Half teaspoon vanilla extract

InstructionsCrush the digestives until they are fine crumbs. Add the butter and stir to combine fully. Divide the biscuit base mix equally between 6 tins and press down firmly. Refrigerate for at least 30 minutes.In the bowl of a food mixer, add the pudding mix, milk and juice. Beat on high until the mix is smooth, glossy and thicker in texture. Divide equally between the tins and shake to smooth out a little. Refrigerate for at least 30 minutes.Beat the egg whites in the bowl of a mixer until soft peaks form, slowly add the sugar until the mix is thick and glossy.Transfer to a piping bag and pipe onto the top of each tin.Pop under a hot grill until the meringue has browned slightly.Allow to cool slightly and garnish with a dusting of icing sugar and a chocolate orange segment (optional)DetailsPrep time: 20 mins Cook time: 1 hour Total time: 1 hour 20 mins Yield: 6 mini pies
Disclosure Statement: I was sent the bake tins free to try out. Any opinions expressed are my own.