2 env. unflavored gelatin
1/2 c. sugar, separated
3/4 c. boiling water
2 eggs, separated
1 can (6 oz.) frozen orange juice (or tangerine) concentrate
1 c. cracked ice

Combine gelatin and 1/4 cup sugar in the blender. Pour boiling water over it. Cover and process on high 40 seconds. Add egg yolks and process 10 more seconds. Remove cover, add juice and ice. Process until ice melts.

Beat egg whites in a bowl until foamy and double in volume. Beat in 1/4 cup sugar, 1 tablespoon at a time to form a meringue.

Fold gelatin into meringue with a wire whisk until no streaks of white remain. Pour into a 4 cup mold.

Refrigerate at least 4 hours.