Meringue-Topped Sherbet Oranges

Name: Meringue-Topped Sherbet Oranges
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2 servings.
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

"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."

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.

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