Directions

1 Line rimless baking sheet with parch-
ment paper. Using 3-inch (8 cm) round
cookie cutter as guide, draw 8 circles on
paper; turn paper over. Set aside.

2 In small bowl, dissolve cornstarch in
vanilla and 1/2 tsp (2 mL) water; set aside.

3 In bowl, beat egg whites with cream of
tartar until soft peaks form; beat in granu-
lated and brown sugars, 2 tbsp (25 mL) at
a time, until stiff glossy peaks form. Beat in
cornstarch mixture. Spoon onto circles,
shaping with back of spoon into nests.

4 Bake in centre of 250°F (120°C) oven
until light golden but still soft inside, about
1 hour. Let cool on pan on rack. (Make-
ahead: Store layered between waxed paper
in airtight container for up to 3 days.)

~ ORANGE CURD:

Meanwhile, in heatproof
bowl over saucepan of simmering
water, whisk together egg yolks, eggs,
sugar, orange juice and lemon juice; cook,
stirring, until thickened enough to mound
on spoon, about 8 minutes. Strain through
fine sieve into bowl. Place plastic wrap
directly on surface; refrigerate until cold,
30 minutes. (Make-ahead: Refrigerate in
airtight container for up to 3 days.)

~ Cut peel and pith from oranges; cut
out segments from membranes. Spoon
orange curd into hollow of each mer-
ingue; top with orange segments. Makes
8 servings.

PER serving: about 185 cal, 4g pro,
3 g total fat (1 g sat. fat), 37 g carb, 1 g Fibre,
97 mg chol, 14mg sodium. % RDI: 4% calcium,
4% iron, 5% vit A, 63% vit C, 16% folate.