1/3 cup all-purpose flour
1/3 cup cornstarch
3 tablespoons unsalted butter, melted
5 oranges
3 egg whites
Grated rind of 1 orange
For dusting
2 tablespoons cornstarch
Accessories
5 small refrigerator-safe containers
1/3 cup all-purpose flour
1/3 cup cornstarch
3 tablespoons unsalted butter, melted
5 oranges
3 egg whites
Grated rind of 1 orange
For dusting
2 tablespoons cornstarch
Accessories
5 small refrigerator-safe containers
Cut the top off the oranges and carefully remove the pulp, leaving out the white part
Squeeze and reserve one cup of juice
Preheat the oven to high heat
Wrap the rinds in aluminum foil, but do not cover the opening
Place them in the containers and set aside
In a saucepan, melt the butter and add the flour
Mix well
Remove from heat and gradually add the orange juice while stirring
Add the cornstarch and grated rind
Bring to a simmer over low heat, whisking constantly, until thickened and cooked through
Remove from heat and let cool
Beat the egg whites until fluffy and gently fold into the cream
Fill the orange shells and place in the oven until lightly browned (about 20 minutes)
Dust with confectioner's sugar.
