8 medium oranges
4 tablespoons of butter
1/2 cup all-purpose flour (60 g)
1/2 cup plus 3 tablespoons of confectioner's sugar (75 g)
Grated rind from 1 orange
4 egg whites beaten to a snow-like consistency
8 medium oranges
4 tablespoons of butter
1/2 cup all-purpose flour (60 g)
1/2 cup plus 3 tablespoons of confectioner's sugar (75 g)
Grated rind from 1 orange
4 egg whites beaten to a snow-like consistency
Cut off the top of the oranges
Carefully remove the pulp without the white part
Squeeze and reserve 1 1/2 cups of juice
Wrap the peels in aluminum foil, leaving the opening uncovered
Place on refrigerated molds and reserve
In a medium saucepan, melt the butter over high heat and add the flour
Stir well
Remove from heat and add the reserved orange juice, stirring constantly
Add 1/2 cup of confectioner's sugar and grated rind
Simmer over low heat, stirring, until it thickens and boils
Remove from heat and let cool
Combine the beaten egg whites with the cream and mix delicately
Preheat oven to 200°C (hot)
Fill the orange peels with the cream
Place in preheated oven for 20 minutes or until golden brown
Remove aluminum foil and dust with remaining confectioner's sugar
260 calories per serving
Recipe
