Katiecooks
New member
Ingredients:
Unsalted butter for the ramekins
3 Tbs. granulated sugar; more for the ramekins
2/3 C orange marmalade
1 Tbs. fresh lemon juice
1 Tbs. orange liqueur, such as Cointreau
Pinch of kosher salt
2 large egg whites, at room temperature
Pinch of cream of tartar
Directions:
Position a rack in the lower third of the oven and move (or remove) the other rack so there is at least 6 inches of space above the first rack. Heat the oven to 425 degrees. Gererously butter six 6 ox. ramekins and coat the buttered inside surfaces lightly but thoroughly with sugar.
In a large bowl, whisk the marmalade, lemon juice, orange liqueur, and salt.
In a large, deep bowl, beat the egg whites with an electric mixer on medium speed until foamy. about 30 seconds. Add the cream of tartar. Increase the speed to medium high and beat until the egg whites form soft peaks, about 1 minute. Gradually add the sugar, 1 Tbs. at a time and continue to beat just until the whites form stiff peaks, about 1 to 2 minutes. Fold 1/3 of the beaten whites into the marmalade mixture - when completely incorporated, fold in the next 1/3 of egg whites and then the final 1/3.
Fill ramekins half way and transfer them to a baking sheet. Bake until dark brown and puffed on top - 12 to 15 minutes.
These are delicious!!
Unsalted butter for the ramekins
3 Tbs. granulated sugar; more for the ramekins
2/3 C orange marmalade
1 Tbs. fresh lemon juice
1 Tbs. orange liqueur, such as Cointreau
Pinch of kosher salt
2 large egg whites, at room temperature
Pinch of cream of tartar
Directions:
Position a rack in the lower third of the oven and move (or remove) the other rack so there is at least 6 inches of space above the first rack. Heat the oven to 425 degrees. Gererously butter six 6 ox. ramekins and coat the buttered inside surfaces lightly but thoroughly with sugar.
In a large bowl, whisk the marmalade, lemon juice, orange liqueur, and salt.
In a large, deep bowl, beat the egg whites with an electric mixer on medium speed until foamy. about 30 seconds. Add the cream of tartar. Increase the speed to medium high and beat until the egg whites form soft peaks, about 1 minute. Gradually add the sugar, 1 Tbs. at a time and continue to beat just until the whites form stiff peaks, about 1 to 2 minutes. Fold 1/3 of the beaten whites into the marmalade mixture - when completely incorporated, fold in the next 1/3 of egg whites and then the final 1/3.
Fill ramekins half way and transfer them to a baking sheet. Bake until dark brown and puffed on top - 12 to 15 minutes.
These are delicious!!