Active time: 45 min Start to finish: 1 hr
Recipe information
Yield
Makes 6 servings
Ingredients
3 large pink grapefruit
3 tablespoons packed dark brown sugar
6 large egg whites*
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
Preparation
Step 1
Preheat oven to 425°F.
Step 2
Halve fruit crosswise and discard any visible seeds. Cut segments free from membranes with a sharp paring knife without removing them.
Step 3
Arrange grapefruit halves, cut sides up, on a baking sheet and sprinkle tops evenly with brown sugar.
Step 4
Beat egg whites with cream of tartar and a pinch of salt in a bowl with an electric mixer at medium speed until whites just hold soft peaks. Gradually add granulated sugar, beating at high speed until meringue is stiff and glossy.
Step 5
Generously dollop (or, alternatively, decoratively pipe) meringue onto grapefruit halves and bake in middle of oven until meringue is golden, 7 to 8 minutes. Serve immediately.
Step 6
- Just Whites (can be substituted for the egg whites, which are not fully cooked, if salmonella is a problem in your area). Available at many supermarkets and New York Cake & Baking Distributors (800-942-2539).
