4 navel oranges
1 pint vanilla ice cream
1 tablespoon orange-flavored liqueur (optional)
2 large egg whites, room temperature
1/8 teaspoon cream of tartar
1/4 cup superfine granulated sugar
1/2 teaspoon vanilla extract
Confectioners’ sugar for dusting
1. Prepare orange cups: Cut slightly less than 1/3 off top of each orange. With same sharp knife, cut bottom of each orange slightly, just enough to stabilize orange, so it won’t roll around. Using a grapefruit knife and teaspoon, remove all pulp from oranges and place in sieve that has been placed over bowl to reserve juices. Place orange shells in 8" cake pan lined with waxed paper and place in freezer. Don’t worry if there is a small hole in bottom of shell.
2. Cut up some of intact segments to make about 4 tablespoons worth of orange segment flesh. Place 1 tablespoon in each orange shell and return to freezer.
3. Place vanilla ice cream in medium bowl and stir until pliable. Press down on remaining orange segments to extract juice into bowl. Add 1/2 cup of juice, along with orange liqueur, if desired, and stir with wooden spoon until blended. Pour ice cream mixture into prepared shells, filling to top, and freeze immediately for a minimum of 3 hours.
4. Make meringue topping: Preheat oven to 425ºF. Place egg whites in bowl of electric mixer. Using wire whip attachment, beat on medium until frothy. Add cream of tartar and beat on medium-high speed until whites begin to thicken. Slowly add sugar in a steady stream and beat until whites are firm and glossy.
5. Finish dessert: Remove orange cups from freezer and dollop meringue onto each of them, being sure to seal top edges with meringue. Alternatively, using a pastry bag fitted with a medium star tip, pipe meringue onto oranges. Dust meringues with confectioners’ sugar. Place orange cups into preheated oven and brown meringues, 3-5 minutes. Remove and place on dessert plates. Serve immediately.
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