Orange baked alaskas
1 pint vanilla ice cream or 1 pint orange, lemon or lime sherbet
3 large oranges
3 egg whites
1/4 tsp. cream of tartar
1/4 cup plus 2 tbsp. sugar
Scoop ice cream into 6 bals; 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 shels. Line bottom of each shell with fruit. Refrigerate.
Heat oven to 500F. 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 underbeat. Place orange cups on ungreased baking sheet; fil each cup with an ice-cream ball. Completely cover ice cream wth meringue, sealing it to edge of shells. Bake 2-3 minutes or until meringue is light brown. Serve immediately.