Meringue-Topped Baked Grapefruit

1. 1

   Preheat oven to 425F.

2. 2

   Halve fruit crosswise and discard any visible seeds.

3. 3

   Cut segments free from membranes with a sharp paring knife without removing them.

4. 4

   Arrange grapefruit halves, cut sides up, on a baking sheet and sprinkle tops evenly with brown sugar.

5. 5

   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.

6. 6

   Gradually add granulated sugar, beating at high speed until meringue is stiff and glossy.

7. 7

   Generously dollop (or, alternatively, decoratively pipe) meringue onto grapefruit halves and bake in middle of oven until meringue is golden, 7 to 8 minutes.

8. 8

   Serve immediately.

9. 9

   Just Whites (can be substituted for the egg whites, which are not fully cooked, if salmonella is a problem in your area).

10. 10

    Available at many supermarkets and New York Cake & Baking Distributors (800-942-2539).

* Per serving · 4 servings · Values may vary.