Orange Baked Alaskas
|Vanilla ice cream/Lemon / lime / orange sherbet||1 Quart|
|Seedless oranges||3 Large|
|Cream of tartar||1⁄2 Teaspoon|
|Granulated sugar/Brown sugar||1⁄2 Cup (8 tbs)|
Scoop ice cream into 6 balls.
Freeze until firm, at least 6 hours.
Cut oranges crosswise in half; if necessary, cut very thin slice from bottom of each half so oranges will stand upright.
Cut around edges and membranes to loosen; remove fruit and membrane from shells.
Line bottom of each shell with cut-up fruit.
Move oven rack to lowest position.
Heat oven to 500°.
Beat egg whites and cream of tartar until foamy.
Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Do not under-beat.
Place orange shells on ungreased baking sheet; fill each shell with an ice-cream ball.
Completely cover ice cream with meringue, sealing it to edge of shells.
Bake until meringue is light brown, 2 to 3 minutes.