In the top of a double boiler, whisk together the egg yolks, sugar, lemon and orange rinds and orange juice.
Whisk over slightly simmering water until mixture is thickened into a creamy custard consistency.
Whisk over ice water until cooled.
Mix together the lemon juice and water and soften the gelatin in the mixture.
Heat over gentle heat (or in the microwave) until gelatin is dissolved.
Fold into the cool custard mixture.
Whip the cream until soft peaks form. (Do not allow to become too stiff.)
Fold into the custard mixture.
Beat room temperature egg whites in a clean, dry bowl until stiff, but still shiny.
Fold into soufflé mixture.
Spoon 1/3 of the mixture into 1 1/2-quart (6-cup) soufflé dish.
Coarsely crumble the macaroons and sprinkle half of them over the mixture.
Chill for at least 4 hours.
To serve, garnish top with puffs or rosettes of whipped cream and the orange slices.