Orange Baked Alaska Recipe
Ingredients
| 1 Pint Vanilla Ice Cream, or Orange, Lemon or Lime Sherbert | ||
| Oranges | 3 Large | |
| Egg whites | 3 | |
| Cream of tartar | 1/4 Teaspoon | |
| 1/4 Cup Plus 2 Tbs. Sugar | ||
Directions
Scoop ice cream into 6 balls, 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 membranes from orange shells.
Line bottom of each shell with fruit.
Refrigerate.
Heat oven to 500 degrees.
Beat egg whites and cream of tartar until frothy.
Beat in sugar, 1 tbs.at a time.
Continue beating until stiff and glossy.
Do not overbeat.
Place orange cups on an ungreased baking sheet; fill each up with an ice cream ball.
Completely cover ice cream with meringue, sealing it to edge of shells.
Bake for 2 to 3 minutes, or until meringue is light brown.
Serve immediately.
Cut oranges crosswise in half, cut thin slice from bottom of each half.
Cut around edges and membranes.
Remove fruit and membranes from orange shells.
Line bottom of each shell with fruit.
Refrigerate.
Heat oven to 500 degrees.
Beat egg whites and cream of tartar until frothy.
Beat in sugar, 1 tbs.at a time.
Continue beating until stiff and glossy.
Do not overbeat.
Place orange cups on an ungreased baking sheet; fill each up with an ice cream ball.
Completely cover ice cream with meringue, sealing it to edge of shells.
Bake for 2 to 3 minutes, or until meringue is light brown.
Serve immediately.
Chef
