Grapefruit Alaska

1. 1

   Preheat oven to 425F.

2. 2

   Halve grapefruits crosswise and with a grapefruit knife cut out sections from between membranes.

3. 3

   Transfer sections and any juices to a large bowl and stir in 2 tablespoons sugar.

4. 4

   Gently peel away and discard inner membranes from grapefruit halves, leaving rinds intact, to form 4 hollow, dry cups.

5. 5

   Divide grapefruit mixture among cups.

6. 6

   In a bowl with an electric mixer beat egg whites on low speed until frothy.

7. 7

   Increase speed to medium and beat until whites just hold soft peaks.

8. 8

   Gradually beat in remaining 4 tablespoons sugar and beat on high speed until meringue is stiff and glossy.

9. 9

   Put 1 scoop ice cream in each cup and top with meringue, spreading evenly to seal edges.

10. 10

    Put cups on a baking sheet and bake in middle of oven 8 to 10 minutes, or until meringue is golden.

11. 11

    Serve immediately.

No additional tips available.