4 large california oranges
3 1/2 cups sugar
1 cup water
granulated sugar (for rolling)
3 egg whites
1/2 teaspoon baking powder
orange ice cream

1. Cut California oranges in half. Remove juice and pulp from oranges. Steam oranges in water until tender. Remove and drain.

2. Mix 3 cups sugar with 1 cup water. Bring to a boil on high heat and then turn to low heat. Place orange halves in syrup and simmer about 30 minutes. Turn over several times. Drain on waxed paper.

3. Roll orange shells in granulated sugar. Cool.

4. Whip egg whites until stiff with baking powder. Add 1/2 cup sugar. Beat until mixed.

5. Fill orange shells with orange ice cream. Cover ice cream with meringue. Slip under broiler and broil until a delicate brown. Serve at once.