Temple Orange Gelées with Whipped Meringue

• HEALTHY
• MAKE-AHEAD

Ingredients

1. 2 1/2 cups fresh temple orange juice, strained (from 4 large oranges)
2. 1/4 cup plus 2 1/2 tablespoons sugar
3. 1 tablespoon plus 3/4 teaspoon unflavored gelatin (1 1/2 envelopes)
4. 2 teaspoons finely grated orange zest
5. 2 tablespoons water
6. 1 large egg white

1. In a small saucepan, combine the orange juice with 1/4 cup plus 1/2 tablespoon of the sugar; stir to dissolve the sugar. Sprinkle the gelatin over the juice in an even layer. Let stand until the gelatin softens, about 5 minutes. Set the pan over moderate heat, swirling once or twice, until the juice is very warm and the gelatin has dissolved, about 2 minutes. Slowly pour the juice into glasses or glass bowls. Refrigerate until firm, at least 3 hours.
2. Just before serving, in a small saucepan, combine the orange zest with the water and remaining 2 tablespoons of sugar. Simmer over moderately high heat until syrupy, about 3 minutes. Meanwhile, in a small stainless steel bowl, use a handheld mixer to beat the egg white at medium-high speed until it holds a soft peak. Beat in the hot syrup at high speed and continue to beat until firm and glossy, about 30 seconds. Dollop the meringue over the gelées and serve.