Oranges with Sorbet and Meringue

Looking for a dessert that is easy AND impressive? These beautiful navel oranges filled with tart sorbet and sweet meringue are the perfect make-ahead dish that will blow guests minds. For our version we used orange sorbet mixed with a touch of Cointreau, but feel free to experiment! This could also be wonderful with pineapple or mango sorbet.


  • 4 navel oranges
  • Orange sorbet
  • Cointreau
  • 4 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/4 cup sugar


  • Begin by hollowing out the oranges by cutting a small slice off the bottom of each (this is so they can sit flat)
  • Cut a quarter off the top of the orange; use a knife to carve around the circumference of the orange to remove the inside
  • Fill each orange with the sorbet (OPTIONAL: mix a couple of tablespoons of Cointreau with the sorbet for a boozy kick!)
  • Place the oranges in the freezer for 4 hours to freeze
  • Just before taking the oranges out of the freezer, set the oven to 425
  • In a bowl, begin beating the egg whites; add the cream of tartar
  • As you continue to beat the whites, slowly add the sugar; beat until stiff peaks form
  • Remove the oranges from the freezer and top each with the meringue
  • Place in the oven for 5 minutes or until the peaks begin to brown

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