Blood Orange Sorbet Surprise

To make the sorbet, in a small saucepan, warm 1/2 cup (125 ml) of the orange juice and the 2/3 cup (130 g) sugar, stirring until the sugar completely dissolves.
Pour the mixture into a medium bowl and add the remaining orange juice and the orange-flavored liqueur.
Cover and refrigerate until thoroughly chilled.
Using a spoon, scrape out the membranes and any remnants of pulp from 8 of the most attractive juiced orange halves.
Slice a small disk off the bottom of each half so it sits upright without wobbling.
Freeze the sorbet mixture in an ice cream machine according to the manufacturers instructions.
To serve, spoon the just-churned sorbet into the orange halves, filling each to about 1/2 inch (1.5 cm) from the top.
Place the filled orange halves on a baking sheet and freeze until firm.
Preheat the oven to 450F (230C).
To make the meringue, in a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the egg whites on low speed until frothy.
Increase the speed to high and continue whisking until the whites just begin to hold their shape.
Gradually sprinkle in the 1/2 cup (100 g) sugar and whisk until the whites are stiff and shiny.
Whisk in the vanilla.
Spoon the meringue onto the sorbet-filled orange halves, dividing it evenly, and bake until the meringue is nicely browned, about 5 minutes.
Serve right away.
Before baking, the meringue-topped oranges can be kept in the freezer for up to 8 hours.
You can make this dessert using tangerines or regular oranges instead.