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1
Preheat the oven to 225F.
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2
Cut the oranges into segments.
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3
Toss with 3 tablespoons liqueur; refrigerate until ready to use.
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4
Make the meringue: Put the egg whites, 1 cup sugar, and a pinch of salt in the heatproof bowl of an electric mixer.
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5
Set over a pan of simmering water; whisk constantly until the sugar is melted and the mixture is hot.
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6
Using the whisk attachment, beat the egg white mixture on medium speed until soft peaks form.
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7
Raise speed to high; beat until cool, and stiff, glossy peaks form.
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8
Beat in the vinegar and vanilla.
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9
Using a rubber spatula, mound the meringue into 12 3-inch-wide rounds on parchment-paperlined baking sheets.
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10
Swirl the edges and make a well in the center of each meringue.
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11
Bake until crisp and just set in the center, 40 to 50 minutes.
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12
Let cool on the sheet on a wire rack.
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13
When the meringues are cool enough to handle, peel off the parchment.
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14
Let cool completely.
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15
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.
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16
Pass the mixture through a fine sieve into a bowl.
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17
Refrigerate until cold, about 1 hour.
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18
Beat the cream to soft peaks; fold into the custard.
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19
Refrigerate until ready to serve, up to 4 hours (rewhisk before using).
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20
Just before serving, mound custard in each meringue.
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21
Top the custard mounds with orange segments and their juices.
