CREAMSICLE CUPS

1. Spoon the orange sherbet into the bottoms of the orange cups, dividing equally.
2. Sprinkle the vanilla over the vanilla ice cream and mix it in with a large spoon.  Spoon the vanilla ice cream into the orange cups, dividing equally.
3. Wrap each cup with plastic wrap and freeze until firm, at least 4 hours or overnight.
4. When frozen, make the meringue.

MERINGUE

1. Add the egg whites and cream of tartar to the bowl of a stand mixer, or use a hand mixer.  Beat the egg whites on medium-high speed until they are foamy, about 1 minute.  Gradually beat in the sugar, then beat on high speed until the egg whites form stiff shiny peaks.  This takes about 2 minutes with my stand mixer.  It will take longer if you’re using a hand mixer.  Add the vanilla during the last minute or so.
2. Remove the creamsicles from the freezer.  Attach a large round tip to a piping bag and fill the bag 2/3 full with the meringue.  Pipe the meringue in a swirling motion, moving upward as you go on the tops of the creamsicles, making sure you cover the edges.  Alternately, you can use a large spoon and spoon the meringue on top, then swirl it around and upward with the spoon.  Again, try to cover the edges of the orange with the meringue.  Place the creamsicles back in the freezer and freeze for 1 hour.  Gently cover them with plastic wrap and freeze for at least 3 hours or overnight.
3. When ready to serve, remove the creamsicles from the freezer.  Brown the meringue with a kitchen torch or place them under a 500-degree oven broiler until browned on top.  Watch closely!  This only takes about 2 minutes at most.
4. Serve immediately!