Orange Cream Meringue Cups

1. 1

   In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugars, 1 tablespoon at a time, on high until stiff peaks form.

2. 2

   Drop meringue into six mounds on a parchment paper-lined

3. 3

   . Shape into 3-in. cups with the back of a spoon.

4. 4

   Bake at 250u00b0 for 45 minutes or until set and dry. Turn oven off; leave meringues in oven for 1-1/2 hours.

5. 5

   In a small heavy saucepan over medium heat, whisk the egg yolks, sugar, orange juice, juice concentrate and zest. Cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled.

6. 6

   Just before serving, beat cream until stiff peaks form. Fold into egg yolk mixture just until blended. Spoon mixture into meringue cups. Garnish with orange segments if desired.

* Per serving · 4 servings · Values may vary.