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1
Preheat the oven to 400.
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2
Line a baking sheet with parchment paper.
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3
Cut a very thin slice off the bottom of each orange so it stands upright; be careful not to pierce the pith.
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4
Slice 1 inch off the tops to expose the fruit.
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5
Using a superfine citrus zester, such as a Microplane, grate 1/2 teaspoon of zest from the tops and reserve; discard the remaining tops.
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6
Using a sharp paring knife or grapefruit spoon, scoop out the fruit into a medium bowl.
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7
Hollow out the oranges, being careful not to pierce through the skin and collecting all the juice in the bowl.
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8
Arrange the orange shells on the prepared baking sheet.
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9
Squeeze the juice from the fruit and strain into a bowl.
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10
Transfer 1/2 cup of the juice to a medium saucepan; reserve the rest for another use.
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11
Add 2 tablespoons of the granulated sugar to the saucepan and bring to a simmer over moderate heat; cook until the sugar is dissolved.
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12
Meanwhile, in a medium bowl, whisk the egg yolks with the remaining 2 tablespoons of granulated sugar and the cornstarch until smooth.
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13
Whisking constantly, slowly drizzle in the hot orange juice.
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14
Add the mixture to the saucepan and cook over moderately low heat, whisking constantly, until thickened to a pudding consistency, about 1 minute.
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15
Whisk in the reserved 1/2 teaspoon of grated zest and the marmalade.
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16
Scrape the mixture into a medium bowl and let cool until lukewarm, about 30 minutes.
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17
In a medium bowl, beat the egg whites with a hand mixer at medium speed until soft peaks form.
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18
Fold the whites into the cooled orange mixture until well blended.
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19
Spoon the filling into the orange shells, leaving 1/4 inch at the top.
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20
Run the tip of a sharp paring knife just around the inner rim of the oranges to help the souffles rise evenly.
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21
Bake for 12 to 13 minutes, until the souffles are risen and golden on top.
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22
Transfer to serving plates, dust with confectioners sugar and serve immediately.
