Blood-Orange Pavlovas with Grand Marnier

Preparation

1. Step 1

   Preheat the oven to 225°F. Cut the oranges into segments. Toss with 3 tablespoons liqueur; refrigerate until ready to use.

   Step 2

   Make the meringue: Put the egg whites, 1 cup sugar, and a pinch of salt in the heatproof bowl of an electric mixer. Set over a pan of simmering water; whisk constantly until the sugar is melted and the mixture is hot.

   Step 3

   Using the whisk attachment, beat the egg white mixture on medium speed until soft peaks form. Raise speed to high; beat until cool, and stiff, glossy peaks form. Beat in the vinegar and vanilla.

   Step 4

   Using a rubber spatula, mound the meringue into 12 3-inch-wide rounds on parchment-paper–lined baking sheets. Swirl the edges and make a well in the center of each meringue. Bake until crisp and just set in the center, 40 to 50 minutes. Let cool on the sheet on a wire rack. When the meringues are cool enough to handle, peel off the parchment. Let cool completely.

   Step 5

   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. Pass the mixture through a fine sieve into a bowl. Refrigerate until cold, about 1 hour.

   Step 6

   Beat the cream to soft peaks; fold into the custard. Refrigerate until ready to serve, up to 4 hours (rewhisk before using).

   Step 7

   Just before serving, mound custard in each meringue. Top the custard mounds with orange segments and their juices.