nt vanilla ice cream or 1 pint orange, lemon or lime sherbet

3 large oranges

3 egg whites

¼ teaspoon cream of tartar

¼ cup plus 2 tablespoons sugar

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 membrane from orange shells.  Line the bottom of each shell with fruit.  Refrigerate.  Heat oven to 500°.  Beat egg whites and cream of tartar until foamy.  Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy.  Do not underbeat.  Place orange cups on an ungreased baking sheet; fill each cup with an ice-cream ball.  Completely cover ice cream with meringue, sealing it to the edge of shells.  Bake for 2 to 3 minutes or until meringue is light brown.  Serve immediately.