Orange Baked Alaska

Scoop the orange sherbet into 6 evenly sized balls and arrange them on a parchment-lined plate or tray. Freeze until completely solid, ideally overnight (at least 4 hours).

Carefully slice the oranges in half horizontally. Using a small, sharp knife or spoon, gently separate the fruit from the peel, being careful not to puncture the skin. Remove all the fruit and membranes. Reserve the hollowed-out orange peel halves. Finely chop the reserved orange sections and divide them evenly among the orange peel shells, placing the chopped fruit in the bottom of each.

Preheat your oven to 450 degrees F (220 degrees C). Ensure the oven rack is positioned in the center of the oven. In a clean, grease-free glass or metal bowl, using an electric mixer, whip the egg whites until they become foamy. Add the cream of tartar and continue whipping. Gradually add the sugar, one tablespoon at a time, while continuously whipping until the meringue forms stiff, glossy peaks (approximately 5-7 minutes).

Place the prepared orange shells (filled with chopped orange) on a baking sheet lined with parchment paper. Carefully place a frozen sherbet ball into each orange shell. Immediately and generously cover each sherbet ball with the prepared meringue, ensuring the meringue seals completely to the edges of the orange peel to insulate the sherbet. Create decorative swirls with the back of a spoon.

Bake in the preheated oven for 3-5 minutes, or until the meringue is lightly golden brown and toasted. Watch carefully to prevent burning. Remove from the oven and serve immediately. The contrast between the cold sherbet and the warm meringue is best enjoyed right away.