Remove tops from oranges, scoop out flesh from base without piercing skin.
Mix cornstarch with 1/4 cup (50 mL) orange juice. Add to remaining juice and bring to boil, stirring constantly. Add rind, sugar, marmalade and butter, continuing to stir until thickened and smooth.
Remove from heat and gradually beat in egg yolks.
Beat egg whites until stiff and fold into yolk mixture.
Fill orange shells 2/3 full with mixture and place on baking sheet or muffin tin. Bake in 400° F (200° C) oven for 10 to 15 minutes or until puffed and golden. Sprinkle with icing sugar after removing from oven and serve immediately.
Makes 8 servings.
Source: Canadian Egg Marketing Agency
Date: January 15, 2003