6 lg. navel oranges
1 qt. rich chocolate ice cream
6 tsp. orange liqueur (opt.)

MERINGUE:

2 egg whites
1/2 tsp. cream of tartar
1/2 tsp. vanilla
3/4 c. sugar
1/4 tsp. salt

Cut a thin slice from bottom of each orange, if necessary, to make them stand upright. Cut a slice off top of oranges, about 1" from the top. Scoop out orange pulp and save for another recipe. Fill orange shells compactly with ice cream. Drizzle 1 teaspoon orange liqueur over ice cream in each orange. Freeze well for several hours.