Light as air meringue disks filled with creamy orange filling.
Preheat oven to 225F.
In a bowl of a standing mixer, place the egg whites and whisk with the cage attachment until foamy.
Add the salt and cream of tartar.
Slowly add the sugar, one table spoon at a time. I sprinkle the sugar over the mixer bowl and count to 5 before adding the next spoon.
Keep mixing on high until very stiff meringue forms (about 5 minutes) .
Add the orange extract and the orange food coloring and gently fold into the meringue.
Place the meringue into a plastic piping bag fitted with a large rosette tip and pipe 3 1/2 " rosettes.
Bake for 2 hours. When done, allow the tarts to cool before removing from pan.
In a bowl of a standing mixer, add the whipped cream, sugar and almond extract.
Whisk on high until the cream stabilized.
Place the whipped cream in a piping bag fitted with a round tip.
Take the meringue tart, top faced down and in the middle place 1/2- 1 tsp of orange marmalade .
Pipe the whipping cream around the orange marmalade and place the second meringue tart on top.