Instructions: Cut off the top quarters of oranges; discard. Turn the oranges and slice off the stem ends so that the oranges sit flat. Spoon out flesh, reserving for another use. Place the hollowed out oranges on a baking sheet lined with wax paper and freeze til rigid.

Divide the sherbet evenly among the oranges, firmly packing with the back of a spoon. Return oranges to freezer.

Meanwhile, in a glass bowl, using clean beaters, beat the egg whites til frothy; add cream of tartar. Gradually add sugar. Continue beating about 3 mins or til whites are glossy and form stiff peaks; stir in almond extract.

When the orange shells are firmly frozen, remove from freezer and place on a baking sheet. Cover the openings decoratively with meringue. Immediately bake in a preheated 425@ oven for 2 mins. Reduce heat to 375@ and bake 3 to 5 mins more or til the meringue is set and lightly browned. Garnish with mint and candied orange peel. Serve immediately.

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