Meringue-Topped Sherbet Oranges

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.