Baked Alaska  L’Orange

 

1 pint firm vanilla ice cream (orange or lime sherbet can also be used)

3 large oranges

3 egg whites

¼ tsp cream of tartar

1/4^th cup plus 2 tbs of white sugar

 

Directions:

Scoop ice cream into 6 balls. Freeze until VERY firm, at least 5 hours.  Cut oranges in half.  Cut thin slice from the bottom of each orange half to form a ‘base’.  Cut around the edges and membranes of the oranges and scoop all fruit.  Roughly chop the orange fruit and put some in each of the six ‘orange shells’.  Refrigerate.

Final Prep:

Heat oven to 500°.  Beat egg whites and cream of tartar until foamy.  Slowly beat in sugar 1 tbs at a time until stiff and glossy.  Do NOT under beat.  Place orange cups on ungreased baking sheet.  Fill each cup with an frozen ice cream ball.  Completely cover the ice cream with meringue,  making sure to seal it to the edge of the orange cup.  Bake 2 or 3 minutes until the meringue is slightly browned.  Serve immediately!