Sunday, January 20, 2013

Project 52 - 3 (Baked grapefruit with meringue topping)

Am late posting this because the camera was dead and I couldn't upload the pictures...

The most delicious thing I've eaten all year.  Seriously.  If I could I would make these every day.

To prepare the grapefruit:
- Cut in half
- Take out seeds
- Cut around pith
- Sprinkle ever so lightly with sugar
- Place in a baking dish

Fresh grapefruit!

Take out seeds, cut around pith

To prepare the meringue:
(I found the recipe for meringue through a google search on my phone and can't remember what the site was... they all pretty much say the same thing anyway.)
- For 4 halves you will probably only need one egg white.  Ok, so I saw the one egg white sitting in the bowl and thought surely it would not be enough.  So I added two more.  UMMM big mistake.  I had waaaaay too much extra.  So I made meringue cookies.  haha
- You will need 1/4 cup of sugar for each egg white
- Beat the egg white with a hand mixer, on high, until it starts to get foamy and puffy looking.  Add the sugar by spoonfuls and keep beating until it gets stiff and peaks form.
- I used regular sugar and it turned out fine, but apparently it works better if you use baker's sugar (which I think is different than confectioner's sugar).

I made one with honey and cinnamon!

To bake:
- Preheat oven to 325 degrees Fahrenheit
- Pipe the meringue onto the tops of grapefruit.  I tried to spoon it on and then use the back of the spoon to make a swirl, but it didn't look so cute.  So I put the meringue in a ziplock bag, cut the corner, and "piped" it on.
- Bake for about 20 minutes or until the tops of the meringues are brown and beautiful


Let me know if you try it!

Leftover meringue cookies:


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