Save on Pinterest

Meringue-Topped Sherbet Oranges

Total Time

Prep: 20 min. + freezing Bake: 5 min.


2 servings

"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."
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


  • 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.