Saw this on A Cozy Kitchen and decided to give it a go. Changed a few things based on what I had available.
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| via A Cozy Kitchen |
Filling:
4 large eggs, separated
2/3 cup sugar, divided
1/2 cup Dole Orange Peach Mango 100% juice
2 T Peach Brandy
1 t pure vanilla extract
1/2 t salt
1 1/2 t unflavored gelatin
Crust:
Fit a pecan shortbread cookie into 12 silicone muffin cups. Trim to size and shape with a spoon, until cookies fit the footprint of the cup.
Filling:
- Make the filling: Put the egg whites in the fridge to keep cold. Beat the egg yolks with 1/3 cup of the sugar until light and frothy. Beat in the orange juice, liqueur, vanilla, and salt. In a separate small bowl, sprinkle the gelatin over 1/3 cup cold water to allow it to bloom.
- In a double boiler, whisk the yolk mixture constantly until it’s slightly thickened (175 degrees F when done). Remove it from the heat and slightly whisk in the gelatin mixture until it is completely dissolved.
- Put the mixture in the refrigerator, stirring occasionally with a spatula, until it reaches room temperature.
- Once the yolk mixture is at room temperature, make a meringue. In a clean, cold metal bowl. beat the whites until soft peaks form. Slowly add the remaining 1/3 cup sugar and beat until stiff peaks form.
- Gently fold the meringue into the yolk mixture in 3 to 4 batches, until it is fully incorporated. Be careful not to over do it, so the chiffon doesn’t deflate. Pour the chiffon into the pie shell and refrigerate it for at least 2 hours.
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| Topped with Meringue and frozen. |
