1. Preheat the oven to 200°F (90°C). Line a baking sheet with parchment paper.

2. In a large bowl, beat the softened butter and sugar until light and fluffy. Mix in the orange zest.

3. Beat in the egg yolks one at a time, ensuring each is fully incorporated before adding the next.

4. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the egg yolk mixture until no white streaks remain.

5. Spoon the mixture onto the prepared baking sheet in 1-inch (2.5 cm) diameter rounds.

6. Bake for 1 1/2 hours, or until the meringues are crisp and dry. Allow them to cool completely on the baking sheet.

7. To assemble, place a meringue on a serving plate, top with a dollop of orange cream filling, and sandwich with another meringue.

8. Serve immediately and enjoy your creation!