This was a fun new dessert we tried this week that my husband and I both really enjoyed--it has been added to our list of keeper recipes! It was pretty messy to eat so I would recommend either loosening the segments with a knife after cutting them in half or sectioning the grapefruit to remove all skin/pith (cut off the top and bottom of the grapefruit, lay it flat on a cutting board, cut off the peel with a knife, then use a knife to remove the sections of fruit, leaving behind all the skin around each section).INGREDIENTS:
• 3 egg whites
• 1 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt (optional--if you like salt on your grapefruit, I'd include it, otherwise it is fine to leave out)
• 1/4 cup confectionary sugar
• 2 large pink grapefruits, halved, sections pre-cut for easier eating.
COOKING INSTRUCTIONS:
Pre-heat oven to 350 degrees F. In a medium bowl, use an electric mixer to beat the
egg whites with the vanilla cream of tartar and the salt until foamy. Gradually add
the confectionary sugar and continue beating until the mixture is shiny and forms stiff
peaks. Cover the surface of the each grapefruit half completely with generous gobs of
meringue and bake for 15 or 20 minutes until lightly browned. Serve immediately.
Yield: 4 Servings
Note: I got this recipe from the Eye Care America website (http://www.eyecareamerica.org/eyecare/upload/Grapefruit-Meringue.pdf)
