Meringue-Topped Sherbet Oranges

• 2 large navel oranges
• 1 cup orange sherbet
• 2 egg whites
• 3 tablespoons sugar
• 1/8 teaspoon cream of tartar
• 1/8 teaspoon almond extract

1. 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.
2. 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 160u0b0, about 10 minutes. Remove from the heat. Add extract; beat until stiff glossy peaks form and sugar is dissolved.
3. Place oranges on a
4. . Pipe meringue onto oranges. Bake at 425u0b0 for 3-5 minutes or until lightly browned. Serve immediately.

oranges, orange sherbet, egg whites, sugar, cream of tartar, almond

Taken from www.tasteofhome.com/recipes/meringue-topped-sherbet-oranges/ (may not work)