Comments: Resembles a refreshing baked Alaska.
4 large Navel oranges 2 cups [500 mL] orange sherbet 2 egg whites Pinch of cream of tartar 1/2 cup [125 mL] fruit or extra-fine sugar Dash of almond extract Fresh spearmint or mint leaves Candied orange peel strips Well rinse then dry oranges. Cut then discard top quarters off oranges. Without penetrating the flesh of the oranges; turn oranges over and slice off stem ends so that oranges will sit flat. Carefully spoon out the flesh; reserve for another use. Arrange hollowed peel cups onto a baking sheet already lined with waxed paper. Freeze orange peel cups for approximately 30 minutes, until rigid. Evenly fill orange peel cups with orange sherbet packing it firmly into each cup with the back of a spoon. Return to freezer for at least 30 minutes, up to 2 days. Shortly before serving, preheat oven to 425°F [220°C]. Into a glass bowl, beat egg whites using an electric beater until frothy. Beat in cream of tartar, then slowly beat in sugar. Beat for approximately 3 more minutes, until glossy and stiff peaks form. Beat in almond extract. Arrange sherbet filled orange cups onto a baking sheet. Using 2 spoons or a pipping bag fitted with a star tip, completely top oranges with meringue. Bake into preheated oven for 2 minutes. Lower oven temperature to 375°F [190°C]. Bake for 3 to 5 minutes more, until meringue is set and lightly browned. Decorate with oranges with spearmint or mint leaves and candied orange peel strips. Serve immediately.