In a small saucepan, cook dates, orange peel, mixed citrus peel, nuts, orange juice and liqueur. Cook over low heat for 2 minutes or until mixture is hot and dates have softened slightly. Remove from heat and cool mixture. Form mixture into 12 small balls. Let dry for 2 hours.

Preheat oven to 325F (160C). Grease a baking sheet. In a small mixing bowl, beat egg white until stiff. Add sugar and beat until a stiff meringue is formed. Using a tooth pick, dip balls into meringue, 1 at a time, evenly coating. Space meringues on baking sheet. Remove tooth pick, using a second pick as a lever.

Bake in preheated oven 25 minutes or until golden and firm to touch. Remove from baking sheet; cool completely on wire rack. Serve within 6 hours, or the meringues will soften. However, if left for 24 hours they will dry again.