Ingredients

Makes 12

　　6 blood oranges, peel and pith removed

　　7 tablespoons Grand Marnier or other orange-flavored liqueur

　　4 large eggs, separated

　　1 1/4 cups sugar

　　1/8 teaspoon salt, plus a pinch

　　1 teaspoon distilled white vinegar

　　1 teaspoon pure vanilla extract

　　1/4 cup orange juice

　　1/2 cup heavy cream

　　

Step 1

Preheat the oven to 225°F. Cut the oranges into segments. Toss with 3 tablespoons liqueur; refrigerate until ready to use.

　　

Step 2

Make the meringue: Put the egg whites, 1 cup sugar, and a pinch of salt in the heatproof bowl of an electric mixer. Set over a pan of simmering water; whisk constantly until the sugar is melted and the mixture is hot.

　　

Step 3

Using the whisk attachment, beat the egg white mixture on medium speed until soft peaks form. Raise speed to high; beat until cool, and stiff, glossy peaks form. Beat in the vinegar and vanilla.

　　

Step 4

Using a rubber spatula, mound the meringue into 12 3-inch-wide rounds on parchment-paper–lined baking sheets. Swirl the edges and make a well in the center of each meringue. Bake until crisp and just set in the center, 40 to 50 minutes. Let cool on the sheet on a wire rack. When the meringues are cool enough to handle, peel off the parchment. Let cool completely.

　　

Step 5

Make the custard: Stir together the yolks, orange juice, remaining 1/4 cup each sugar and liqueur, and 1/8 teaspoon salt in a large heatproof bowl set over a pan of simmering water; whisk until thickened and a spoon leaves a wake, about 4 minutes. Pass the mixture through a fine sieve into a bowl. Refrigerate until cold, about 1 hour.

　　

Step 6

Beat the cream to soft peaks; fold into the custard. Refrigerate until ready to serve, up to 4 hours (rewhisk before using).

　　

Step 7

Just before serving, mound custard in each meringue. Top the custard mounds with orange segments and their juices.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.