Meringue-Topped Sherbet Oranges Recipe

Meringue-Topped Sherbet Oranges Recipe
Meringue-Topped Sherbet Oranges Recipe photo by Taste of Home
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Meringue-Topped Sherbet Oranges Recipe

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"My mother started serving this recipe, doubled for four, a few years ago for Christmas dinner," notes Elissa Armbruster of Medford, New Jersey. "It's a special-occasion favorite that's fancy but light."
Recommended: 21 Easter Cake Recipes
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + freezing Bake: 5 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + freezing Bake: 5 min.

Ingredients

  • 2 large navel oranges
  • 1 cup orange sherbet
  • 2 egg whites
  • 3 tablespoons sugar
  • 1/8 teaspoon cream of tartar
  • 1/8 teaspoon almond extract

Directions

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.
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 160°, about 10 minutes. Remove from the heat. Add extract; beat until stiff glossy peaks form and sugar is dissolved.
Place oranges on a baking sheet. Pipe meringue onto oranges. Bake at 425° for 3-5 minutes or until lightly browned. Serve immediately. Yield: 2 servings.
Originally published as Meringue-Topped Sherbet Oranges in Cooking for 2 Spring 2008, p35

Nutritional Facts

1 each: 193 calories, 1g fat (1g saturated fat), 4mg cholesterol, 89mg sodium, 42g carbohydrate (36g sugars, 0 fiber), 4g protein.

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  • 2 large navel oranges
  • 1 cup orange sherbet
  • 2 egg whites
  • 3 tablespoons sugar
  • 1/8 teaspoon cream of tartar
  • 1/8 teaspoon almond extract
  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. 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 160°, about 10 minutes. Remove from the heat. Add extract; beat until stiff glossy peaks form and sugar is dissolved.
  3. Place oranges on a baking sheet. Pipe meringue onto oranges. Bake at 425° for 3-5 minutes or until lightly browned. Serve immediately. Yield: 2 servings.
Originally published as Meringue-Topped Sherbet Oranges in Cooking for 2 Spring 2008, p35

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