Meringue-Topped Sherbet Oranges

1. 1

   Cut a thin slice off the bottom of each orange so it sits flat. Cut a fourth off the top of each orange; scoop out pulp (save for another use). Fill orange shells with sherbet. Cover and freeze until firm, about 4 hours.

2. 2

   In a small heavy saucepan over low heat, combine the egg whites, sugar and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating until egg mixture reaches 160u00b0, about 10 minutes. Remove from the heat. Add extract; beat until stiff glossy peaks form and sugar is dissolved.

3. 3

   Place oranges on a

4. 4

   . Pipe meringue onto oranges. Bake at 425u00b0 for 3-5 minutes or until lightly browned. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.