- 4 large Navel oranges
- 2 cups [500 mL] orange sherbet
- 2 egg whites
- Pinch of cream of tartar
- 1/2 cup [125 mL] fruit or extra-fine sugar
- Dash of almond extract
- Fresh spearmint or mint leaves
- Candied orange peel strips
- Well rinse then dry oranges.
- Cut then discard top quarters off oranges.
- Without penetrating the flesh of the oranges; turn oranges over and slice off stem ends so that oranges will sit flat.
- Carefully spoon out the flesh; reserve for another use.
- Arrange hollowed peel cups onto a baking sheet already lined with waxed paper.
- Freeze orange peel cups for approximately 30 minutes, until rigid.
- Evenly fill orange peel cups with orange sherbet packing it firmly into each cup with the back of a spoon.
- Return to freezer for at least 30 minutes, up to 2 days.
- Shortly before serving, preheat oven to 425°F [220°C].
- Into a glass bowl, beat egg whites using an electric beater until frothy.
- Beat in cream of tartar, then slowly beat in sugar.
- Beat for approximately 3 more minutes, until glossy and stiff peaks form.
- Beat in almond extract.
- Arrange sherbet filled orange cups onto a baking sheet.
- Using 2 spoons or a pipping bag fitted with a star tip, completely top oranges with meringue.
- Bake into preheated oven for 2 minutes.
- Lower oven temperature to 375°F [190°C].
- Bake for 3 to 5 minutes more, until meringue is set and lightly browned.
- Decorate with oranges with spearmint or mint leaves and candied orange peel strips.
- Serve immediately.