Meringue-Topped Baked Grapefruit – a delicious recipe with pink grapefruit, brown sugar, egg whites, cream of tartar, granulated sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 425F.
2
Halve fruit crosswise and discard any visible seeds.
3
Cut segments free from membranes with a sharp paring knife without removing them.
4
Arrange grapefruit halves, cut sides up, on a baking sheet and sprinkle tops evenly with brown sugar.
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
Gradually add granulated sugar, beating at high speed until meringue is stiff and glossy.
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
Serve immediately.
9
Just Whites (can be substituted for the egg whites, which are not fully cooked, if salmonella is a problem in your area).
10
Available at many supermarkets and New York Cake & Baking Distributors (800-942-2539).
402
kcal
Calories
15
g
Fat
50
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 3 large pink grapefruit, 3 tablespoons packed dark brown sugar, 6 large egg whites*, 1/4 teaspoon cream of tartar, and more.
Yes, Meringue-Topped Baked Grapefruit falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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