Fire up your barbecue to its highest temperature, 600-700 degrees F is best. Cover the wooden board with two layers of aluminum foil and set aside. Cut the oranges in half, horizontally, and then remove the juice and pulp and place the shells in a medium saucepan of simmering water for 5 minutes. Remove the orange shells and drain thoroughly.
In a large saucepan, pour 3 cups of brown sugar into 1 cup of boiling water. Bring the sugar water to a rolling boil, then turn to low and add the orange halves. Simmer them for about 30 minutes, turning each half over several times.
Using tongs, remove the shells from the syrup and cool them cut side down on aluminum foil or on waxed paper. Sprinkle granulated sugar over the shells while they cool. With a hand mixer whip the egg whites until they form stiff peaks, adding cream of tartar and confectioner’s sugar as you whip the egg whites.
Fill the orange shells with chocolate ice cream (or your other favorite flavor) and cover with the meringue. Place the shells on the aluminum-covered board and place it in the center of the hot barbecue. Cook for 2-3 minutes, or until the meringue is just starting to brown. Remove the board from heat and serve immediately.
For garnish you may sprinkle the top of the meringue with cocoa powder.
