Gourmet Orange Baked Alaska
|Orange sherbet||1 Pint|
|Egg whites||3 , stiffly beaten|
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
Scoop sherbet into 6 balls; freeze at least 4 hours until very firm.
Cut oranges crosswise in half; cut thin slice from bottom of each half.
Cut around edges and membranes; remove fruit and membrane from orange shells.
Line bottom of each shell with fruit; refrigerate.
Beat egg whites and cream of tartar.
Beat in sugar, 1 tablespoon at a time; beat until stiff and glossy.
Place orange shells onun-greased baking sheet; fill each with a frozen sherbet ball.
Completely cover sherbet ball with meringue, sealing it to the edge of the shell.
Bake at 400 degrees for 4-5 minutes, or until meringue is light golden brown.