Cut off the quarter top of each orange and discard. Make sure your orange will stand up, otherwise cut a small slice off the bottom being careful not to cut through to the pulp. With a grapefruit spoon carefully remove the pulp from the interior of the orange.

Place hollowed-out oranges on a cookie sheet lined with waxed paper and place in the freezer for at least 30 min. or until rigid.

Fill the oranges with the sherbet dividing evenly and packing firmly. Freeze again for 30 min. or up to 2 days.

When ready to serve preheat the oven to 425F. In a stand-up mixer beat the egg whites until frothy and then add the pinch of cream of tartar. Continue beating and gradually add the sugar. Beat for another 3 min. or until the eggs are glossy and thick peaks form. Stir in the almond extract.

Remove oranges from the freezer and place it on a baking sheet. Cover the tops of the oranges with the meringue mixture by either piping or dolloping it on. Bake at 425F for 2 min. then lower the heat to 375F and continue to bake for 3-5 min. or until the meringue is slightly browned and set.

Garnish with a mint leaf and serve immediately.