Frosted Minneola Tangelo Givré with Toasted Meringue and Cookie Citrus Rind

If you are able to obtain tangelos or mandarins with the stems on and a few leaves attached, try this pretty variation: Fill the fruit shells with sorbet to within ⅛ inch (3 mm) of the top and return to the freezer; place the lids in the refrigerator to keep the leaves fresh looking. Remove the rind from one or two additional tangelos or mandarins and cut ⅛-inch (3-mm) round slices, about the same diameter as the tops of the filled givrés. To serve, place a slice of fruit on top of the fill