For the orange biscuits, wash the orange, grate the zest and squeeze out the juice.
Whip egg whites with a pinch of salt over a hot water bath with a mixer. Add the orange juice.
Slowly drizzle in sugar and continue to mix until sugar is completely dissolved and a shiny, firm snowy mixture is formed.
Beat over a cold water bath until cold and mix in the grated orange peel.
Preheat the oven to 140°C convection oven. Using two coffee spoons or a piping bag, place small mounds of the snow mixture on baking paper and dry in the oven for about 40 minutes.
After cooling, fill into cellophane bags, or seal airtight in tins, or eat the orange bushels.
Preparation Tip:
If you like, you can replace some or all of the orange juice with orange liqueur.
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