Oranges Soufflées Recipe
- 6 oranges
- Juice of 4 oranges
- Juice of 1 lemon
- 1 cup sugar (200 g)
- 2 egg whites
- A few drops of lemon juice
- ½ cup powdered sugar (50 g)
- 1 tablespoon Cointreau
- Cut off the tops of the oranges and keep them to use as lids. Scoop the insides out of the oranges and chop in a food processor or blender. Strain into a bowl, with the juice of 4 more oranges and the juice of 1 lemon. In a heavy pan, dissolve the sugar in ½ cup water and heat gently until the sugar has completely dissolved. Allow to cool and mix with the orange juice.
- Fill the empty oranges with the mixture and freeze. If there is more than enough, freeze the rest separately.
- Twenty minutes before serving, preheat the oven to 450°F and make the meringue. Beat the egg whites with a few drops of lemon juice until stiff, then gradually add the powdered sugar, beating all the time.
- Remove the oranges from the freezer, arrange them in an ovenproof dish, and surround them with ice cubes. Pour a little Cointreau into each one and spoon some of the meringue on top. Bake for 3 or 4 minutes, until the meringue is golden. Serve at once with their lids.
