FOOD : Light and Frothy : Egg Whites and Liqueur Make a Calorie-Conscious Dessert

IN THE ONGOING search for light desserts that will satisfy a sweet tooth yet avoid a calorie overload, an import from New Zealand is worth considering. Pavlovas--frothy meringue confections named in honor of famed ballerina Anna Pavlova--have been popular desserts Down Under since the early part of this century.

Little more than sweetened egg whites beaten to glossy perfection and then baked, a Pavlova can be served plain but usually is topped with fresh fruit. Our Orange Pavlova sports tangy citrus overtones from the addition of fresh orange juice and peel. Make it early in the day and, just before serving, arrange fresh orange segments that have been marinated in an orange-flavored liqueur in an attractive pattern on the top.

ORANGE PAVLOVA 4 egg whites 1 cup sugar teaspoon salt 3 tablespoons cold water 1 tablespoon cornstarch 1 teaspoon vanilla 1 teaspoon grated fresh orange peel 2 teaspoons orange juice 2 oranges, peeled and sectioned cup Triple Sec orange-flavored liqueur In large bowl of electric mixer, beat egg whites until soft peaks form. Sprinkle sugar and salt on tops and continue beating until sugar is thoroughly incorporated. Add water and beat in well. Add cornstarch and continue beating. Add vanilla, orange peel and orange juice and beat until whites are glossy and stiff peaks form.

Lightly grease a baking sheet and spoon meringue mixture into center, forming an 8-inch free-form circle with the spatula. Smooth sides and top with spatula. If desired, form a raised lip around edges with spatula. Bake at 350 degrees 15 minutes. Check to see if Pavlova is rising. If so, turn oven off and let Pavlova remain in closed oven 1 hour. If mixture is not rising after 15 minutes, continue baking at 350 degrees for another 10 minutes or until it does begin to rise. Then turn oven off and let sit in oven for 1 hour longer.

Place orange sections in small bowl and stir in orange liqueur. Let stand while Pavlova bakes.

When Pavlova has cooled, with thin metal spatula carefully remove to serving platter. Let stand at room temperature until serving time. Just before serving, drain orange sections and arrange over top of Pavlova. Makes about 8 servings.

Photographed by Dale Berman / Food styled by Susan Southcott / Illustration by Wendy Braun