Martha Stewart Living, 2004
MAKES 1 DOZEN
6 blood oranges peel and pith removed
7 tablespoons grand marnier
4 lg. eggs separated
1 1/4 cups sugar
1/8 teaspoon salt + pinch more
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
1/4 cup orange juice
1/2 cup heavy cream
Preheat oven to 225°- Cut oranges into segments. Toss with 3 tablespoons liqueur; refrigerate.
MERINGUE:
Put egg whites, 1 cup sugar, and a pinch of salt in the heatproof bowl of an electric mixer. Set over a pan of simmering water; whisk constantly until sugar is melted and mixture is hot.
Fit mixer with whisk attachment; beat egg-white mixture on medium speed until soft peaks form. Raise speed to high; beat until cool, and stiff, glossy peaks form. Beat in vinegar and vanilla.
Using a rubber spatula, mound meringue into twelve 3-inch-wide rounds on parchment-paper-lined baking sheets. Swirl edges and make a well in center of each meringue. Bake until crisp and just set in center, 40 to 50 minutes. Let cool on sheet on a wire rack. When meringues are cool enough to handle, peel off parchment. Let cool completely.
CUSTARD:
Stir together yolks, juice, remaining 1/4 cup each sugar and liqueur, and 1/8 teaspoon salt in a large heatproof bowl set over a pan of simmering water; whisk until thickened and a spoon leaves a wake, about 4 minutes. Pass mixture through a fine sieve into a bowl. Refrigerate until cold, about 1 hour.
Beat cream to soft peaks; fold into custard. Refrigerate until ready to serve, up to 4 hours (rewhisk before using).
Just before serving, mound custard in each meringue. Top custard mounds with orange segments and their juices.
MXF
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