4 oranges
2 cups of orange juice
2 1/2 tablespoons all-purpose flour
1/2 cup confectioners' sugar
2 eggs
For the meringue:
2 egg whites
2 tablespoons all-purpose flour
1 tablespoon lemon juice
4 oranges
2 cups of orange juice
2 1/2 tablespoons all-purpose flour
1/2 cup confectioners' sugar
2 eggs
For the meringue:
2 egg whites
2 tablespoons all-purpose flour
1 tablespoon lemon juice
Cut the oranges in half
Remove the peels without damaging them, as you will reserve them later
Squeeze the oranges and, if necessary, add more to obtain 2 cups of juice
Add the remaining ingredients
Mix well
Heat over low heat
Cook, stirring until it thickens and forms a smooth cream
Remove from heat and place the cream in the reserved orange peels
Let cool completely
For the meringue, beat the egg whites until frothy
Add the confectioners' sugar gradually, beating constantly
Add the lemon juice and beat for another minute or two
Place 1 tablespoon of meringue on each half of orange
Bake in a preheated oven at 220°C (425°F) until the meringue is golden brown
Remove from oven and refrigerate until serving time, for about 4 people.
