Juice the clementines, either by hand with a fork or with a citrus juicer if you have one. If you don't have a juicer, you'll need more clementines (14 to 16).
Add sugar to clementine juice. Pour in ice cream maker. Run machine for 30 minutes until juice is frozen yet soft.
Alternatively, if you don't have an ice cream maker, put juice in freezer and mix with a fork every 5 minutes.
Remove sorbet from ice cream maker and put in freezer-safe container. Place in freezer until ready to serve.
Crack egg whites into a large bowl. Using hand held mixer, beat until soft peaks form, adding sugar halfway through.
Once egg whites are beaten and you are ready to eat dessert, ladle sorbet into pretty cups. Scoop a few tablespoons of soft meringue on top.
If desired, use a kitchen blow torch to caramelize a little of the meringue.
If you don't have one you could try putting all the meringue in a baking dish in the oven at 450 degrees Fahrenheit and watching it closely until it is just toasted on top.
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