6 to 8 servings



  • 3 eggs, at room temperature and separated
  • 1 cup sugar or the equivalent of 1 cup sugar in
    granulated sugar substitute
  • 2 tablespoons flour
  • 1 tablespoon freshly grated orange peel
  • 1 cup orange juice
  • 1 tablespoon butter or margarine, melted
  • Sweetened flavored whipped cream or whipped topping of
    choice for garnish (optional)
  • Fresh orange segments or drained canned mandarin
    orange sections and/or candied
    orange lemon peel and sprigs of fresh mint as desired for garnish(optional)


In a deep medium bowl, beat egg yolks until fluffy.  Gradually add sugar and flour, beating until
light and fluffy.  Beat in orange
peel.  Gradually add orange juice and
butter, mixing well. 


In a second deep medium bowl, beat egg whites until stiff,
but not dry, peaks are formed; carefully fold beaten egg whites into
orange/sugar mixture.  Spoon mixture into
3½ or 4 1/4-inch diameter heat-proof glass baking cups, dividing evenly.  Arrange filled baking cups in a shallow
baking pan filled with 1 inch of water. 
Bake, uncovered, in a preheated slow oven (300 degrees F.) for about 45
minutes or until a tester inserted in center of cups comes out clean.   Remove cups from oven and pan.  Transfer Baked Orange Cups to a wire
rack to thoroughly cool. 


Serve at room temperature or chilled.  Garnish each serving with sweetened
flavored whipped cream or whipped topping of choice, if desired.  May also garnish each dessert with fresh
orange segments or canned mandarin orange segments and/or a piece of candied
orange peel, if desired, and a sprig of mint.

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