Directions

For the oranges: Using a sharp paring knife, cut peel and pith from oranges, then cut each section of fruit away from membranes, cutting as close to membranes as you can. Squeeze juice from membranes into a medium bowl. Add 1/4 cup sugar and 1 teaspoon vinegar; stir to dissolve sugar, then add orange segments and gently stir to combine. Let mixture stand at room temperature until orange segments are flavorful, about 1 hour. (Macerated oranges keep, covered and chilled, for up to 1 day.)

For the meringue: Heat oven to 300 degrees F with rack in middle. Line a baking sheet with parchment paper; lightly coat with nonstick spray. Fill a medium saucepan with 2 inches water; bring water to a simmer. In the bowl of an electric mixer fitted with whisk attachment, beat together egg whites, 1/4 cup granulated sugar and the confectioners sugar on medium speed until well-combined, about 2 minutes. Set bowl over (but not touching) the simmering water, and whisk mixture until hot to the touch and not at all grainy, about 3 minutes.

Return bowl to mixer fitted with whisk and beat on medium speed until eggs are cool, thick and creamy (resembling shaving cream), about 10 minutes. Add 3 teaspoons vinegar and 1/4 teaspoon salt; beat on low speed just to combine.

Evenly spread meringue, about 1/4 inch thick, onto prepared baking sheet. Bake, rotating halfway through, until meringue is lightly golden, with no visible white patches, 45 to 50 minutes. Let cool completely on baking sheet on wire rack. Break meringue into large shards. (Meringue can be kept in an airtight container at room temperature for up to 2 weeks. If it loses its crunch, dry in a 300 degree F oven, 5 to 10 minutes.)

For the caramel: In a medium heavy-bottomed saucepan, combine remaining 1/2 cup sugar, corn syrup and water. Gently whisk together mixture to ensure sugar is damp throughout, being careful not to get sugar on sides of pot. Cook over medium-high heat until mixture is golden at edges, 5 to 6 minutes, then gently whisk until a golden caramel forms, about 1 minute more.

Remove pot from heat and, one ingredient at a time, carefully whisk in butter, cream, crème fraîche and remaining 1/4 teaspoon salt. Transfer caramel to a small metal bowl and chill over an ice bath, or refrigerate until cool. (Caramel keeps, refrigerated in an airtight container, for up to 2 weeks.)

To serve: In a small saucepan, gently heat caramel just until warm; remove from heat. Divide orange segments among 6 bowls; spoon a little macerating liquid over the top. Garnish with meringue shards, drizzle with caramel and serve immediately.

Directions

In a kitchen aid bowl add 6 oz of cool water and gelatin. Gently stir and allow blooming - about 5 minutes. Place the kitchen aid bowl over a small pot of boiling water (Bain Marie) and stir to dissolve the gelatin – about 3-4 minutes.

In a separate nonstick medium pot add remaining 6oz of water, sugar, and ¾ cup of light corn syrup. Stir gently just to combine with a clean spoon. Over medium heat bring the sugar mixture to 240 degrees without stirring. Remove from heat and add in remaining ¼ cup of corn syrup – stir to combine. With the mixer running on low, slowly pour hot mixture into the kitchen aid bowl with the gelatin that has been dissolved. Once the hot sugar has been completely added, whip with the whisk attachment on medium high for 12- 15 minutes or until light and fluffy. Whip in 1 Tablespoon of coconut extract.

Combine powdered sugar and corn starch in a small bowl. Spray a 9x13 in metal pan with nonstick cooking spray and dust lightly with cornstarch mixture. Pour marshmallow into the prepared pan and smooth out with a lightly sprayed spatula. Allow to cool uncovered over night or for at least 4 hours.

Turn marshmallow out onto a surface dusted with remaining cornstarch mixture and cut into desired shapes. Store in an airtight container.

Directions

Heat the oven to 350 degrees. In the bowl of a stand mixer using the beater attachment, or in a large bowl using a hand mixer, beat the butter and 1 cup sugar until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, until thoroughly incorporated. Beat in the orange zest and one-third cup juice. In a medium bowl, sift together the flour and baking powder. With the mixer running, slowly add the flour mixture until combined to form the cake batter. Fold in the chopped chocolate. Place the batter into a greased and floured 9-inch bundt pan, smoothing the top of the batter. (The batter will come slightly less than halfway up the sides of the pan.) Bake the cake until puffed and lightly browned on top and a toothpick or cake tester inserted comes out clean, 45 to 55 minutes. Remove from the oven and cool in the pan on a cooling rack, then remove from the mold. The finished cake will be about 3 inches tall in the center. While the cake is cooling, make the icing: In a medium bowl, sift the powdered sugar. Add the remaining 2 tablespoons orange juice and whisk to form the icing. Drizzle the icing over the cooled cake, then garnish with the candied orange.