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Orange Meringue Cups

Orange cups: 2 navel oranges 4 scoops vanilla ice cream 4 T fruit cocktail Meringue: 2 extra large egg whites, room temperature 1/8 teaspoon cream of tartar 1/4 cup superfine granulated sugar 1/2 teaspoon vanilla extract

1. Prepare orange cups: Cut each orange in half. With same sharp knife, cut bottom of each orange slightly, just enough to stabilize orange, so it wont roll around. 2. Using a sharp knife and teaspoon, remove all pulp from oranges. Cut orange into bit size pieces and mix with fruit cocktail. 3. Pack fruit mixture into orange half and place orange shells in 8" cake pan lined with waxed paper and place in freezer. Dont worry if there is a small hole in bottom of shell. 4. Place vanilla ice cream in medium bowl and stir until pliable. Pour ice cream mixture into prepared shells, filling to top, and freeze if possible. 5. Make meringue topping: Preheat oven to 425F. 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. 6. Finish dessert: Remove orange cups from freezer and dollop meringue onto each of them, being sure to seal top edges with meringue. Place orange cups into preheated oven and brown meringues, 3-5 minutes, serve immediately.