3 egg whites
1/2 teaspoon white sugar
1/2 teaspoon salt
1 cup white sugar
3/4 cup heavy cream
1 (9 inch) can fruit cocktail
3/4 fluid ounces orange juice
2 egg yolks
1/4 cup orange juice
3 tablespoons white sugar
Preheat oven to 350 degrees F (175 degrees C). Coat foil with vegetable oil. Line baking sheet with aluminum foil. In small bowl, beat egg whites until soft peaks form, about 2 minutes. Gradually add 1/2 cup of sugar and salt, continuing to beat until peaks form, 2 to 4 minutes more. Stir in white sugar, cream and orange juice; continuously beat 2 minutes, until mixture thickens. Toss the reserved yolk mixture with the egg yolk mixture, and continue beating 2 to 4 minutes more, folding occasionally. Remove from the refrigerator to cool completely.
Grease a 9x13 inch baking dish.
In large bowl, stir together egg whites and 1/2 teaspoon sugar. Gradually add salt, beating well after each addition.
In a small bowl, bowl cream together gelatin and lemon juice until weighty and pure. Stir in food processor, and slowly add back to mixture along with fruit cocktail and white wine. Gradually whisk this mixture into gelatin mixture.
Add orange juice to the fruit cocktail mixture as well, if desired. Place vegetable mixture and gelatin mixture into prepared pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
In microwave oven, whip concentrated orange juice, egg yolks, and gelatin mixture until mixture reaches desired stage, 4 to 5 minutes. Remove from microwave and stir in 1/2 of the beaten egg whites.