Oranges En Surprise

Directions

1. 1
   Cut off the quarter top of each orange and discard. Make sure your orange will stand up, otherwise cut a small slice off the bottom, being careful not to cut through to the pulp. With a grapefruit spoon, carefully remove the pulp from the interior of the orange.
2. 2
   Place hollowed-out oranges on a cookie sheet lined with waxed paper and place in the freezer for at least 30 minutes or until rigid.
3. 3
   Fill the oranges with the sherbet dividing evenly and packing firmly. Freeze again for 30 minutes or up to 2 days.
4. 4
   When ready to serve, preheat the oven to 425°F. In a stand mixer, beat the egg whites until frothy and then add the pinch of cream of tartar. Continue beating and gradually add the sugar. Beat for another 3 minutes or until the eggs are glossy and thick peaks form. Stir in the almond extract.
5. 5
   Remove oranges from the freezer and place on a baking sheet. Cover the tops of the oranges with the meringue mixture by either piping or dolloping it on. Bake at 425°F for 2 minutes then lower the heat to 375°F and continue to bake for 3-5 minutes or until the meringue is slightly browned and set.
6. 6
   Garnish with a mint leaf and serve immediately.
7. 7
   Recipe adapted form Last Dinner on The Titanic.