1 pt. vanilla ice cream or 1 pt. orange, lemon or lime sherbet
3 lg. oranges
3 egg whites
1/4 tsp. cream of tartar
1/4 c. plus 2 tbsp. sugar

Scoop ice cream into 6 balls; freeze until very firm, at least 5 hours. Cut oranges crosswise in half; cut thin slice from bottom of each half. Cut around edges and membranes; remove fruit and membrane from orange shells. Line bottom of each shell with fruit. Refrigerate.

Heat oven to 500 degrees. Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not under beat. Place orange cups on ungreased baking sheet; fill each cup with an ice-cream ball. Completely cover ice cream with meringue, sealing it to edge of shells. Bake 2 to 3 minutes or until meringue is light brown. Serve immediately. 6 servings.

This refreshing and glamorous dessert takes time, but it's worth it! Be sure the ice cream balls are frozen solid so they won't melt in the oven.