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1
Bring orange juice, 1 cup sugar and tangerines to boil in heavy medium saucepan over medium-high heat, stirring until sugar dissolves.
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2
Cover pan, reduce heat to medium-low and simmer until tangerines are very tender, about 35 minutes.
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3
Strain mixture through sieve set over medium bowl, pressing firmly on fruit.
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4
Transfer fruit to processor; puree until tangerine peel is finely chopped.
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5
Return puree to saucepan; mix in 1/2 cup strained syrup, reserving remaining syrup for another use.
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6
(Puree can be prepared 1 day ahead.
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7
Cover and refrigerate.)
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8
Preheat oven to 400F.
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9
Beat cream, Grand Marnier and 2 tablespoons sugar in large bowl until stiff peaks form; refrigerate.
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10
Butter ten 2/3-cup souffle dishes or ramekins; dust with sugar and arrange on baking sheet.
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11
Stir tangerine puree over low heat until warm; set aside.
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12
{Step One} Beat egg whites in another large bowl until soft peaks form.
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13
Beat in 1/2 cup sugar, 1 tablespoon at a time, until egg whites are stiff and glossy.
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14
{Step Two} Fold 1/4 of whites into warm tangerine puree in saucepan.
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15
Fold tangerine mixture into remaining whites in bowl.
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16
Divide mixture among prepared dishes.
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17
Bake until puffed and brown, about 16 minutes.
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18
Serve with whipped cream.
