6 blood oranges or navel oranges
3 tablespoons of butter
1/3 cup all-purpose flour
1/3 cup confectioner's sugar
Grated zest from 1 orange
3 egg whites beaten to a snow-like consistency
2 tablespoons of confectioner's sugar for dusting
6 blood oranges or navel oranges
3 tablespoons of butter
1/3 cup all-purpose flour
1/3 cup confectioner's sugar
Grated zest from 1 orange
3 egg whites beaten to a snow-like consistency
2 tablespoons of confectioner's sugar for dusting
Cut off the top of the oranges
Remove the pulp, carefully, without the white pith
Squeeze and reserve 1 cup of juice
Wrap the peels in aluminum foil, but don't cover the opening
Place them on refrigerated racks and set aside
Melt the butter and mix with flour
Mix well
Remove from heat and add the orange juice slowly, stirring constantly
Add confectioner's sugar and grated zest
Cook over low heat, stirring constantly, until it thickens and boils
Remove from heat and let cool
Combine beaten egg whites and mix delicately
Distribute the prepared filling among the orange peels
Place in a hot oven (400°F), preheated, for 20 minutes, or until lightly browned
Dust with confectioner's sugar
Serve 4 portions
219 calories per serving.
