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Grapefruit Meringues

For best results, use an organic or pesticide free grapefruit that smell fragrant and sweet. Be sure to wash the fruit before zesting.
Prep Time30 mins
Cook Time3 hrs
Total Time3 hrs 30 mins
Course: Dessert
Author: Suzanne Cowden

Ingredients

  • 1/2 cup egg whites (from 3 to 4 eggs)
  • 1 cup + 1 tablespoon granulated sugar
  • 1 large grapefruit
  • 1 to 2 drops pink and orange food coloring if desired

Instructions

  • Preheat oven to 200º F. Line two baking sheets with parchment paper.
  • Add egg whites and sugar to the bowl of a standing electric mixer. Whisk to combine. Set bowl over a saucepan filled with just enough simmering water to heat the egg mixture without touching the bottom of the bowl. Stir constantly with a silicone spatula, scraping down the sides frequently until the sugar melts and the mixture reaches 140º F (once the mixture begins to lose its grittiness, check frequently with an instant-read thermometer).
  • Carefully transfer the hot bowl to a mixer fitted with the whisk attachment. Whisk on high speed until the meringue is fluffy and has cooled to room temperature (this will take some time).
  • In the meantime, zest the grapefruit into a small bowl, working carefully to remove the topmost layer. Once finished, slice grapefruit in half and squeeze 2 teaspoons of the juice into the bowl with the zest. Mix well and mash with the side of a silicone spatula.
  • Once the meringue has cooled, press the grapefruit solids to one side of the bowl. Reduce mixer speed and pour the liquid into the meringue (it's okay if a few stray bits of zest pour in with the liquid). Add food coloring, if using. Whisk on high speed until evenly combined.
  • Fit a pastry bag with a large star tip (Wilton 1M or 2D work great) and fill the bag with the meringue. Remove parchment paper from the baking sheets and add a dab of the remaining meringue on the spatula or whisk to the four corners of each baking sheet (this will help the parchment stick to the baking sheets during piping). Replace parchment paper and smooth it down over the sticky meringue.
  • To pipe roses, begin piping in a spiral outward from a central point. After completing about 1 1/2 rotations, begin releasing the pressure slowly as you continue dragging the tip in a circular motion.
  • Bake meringues in preheated oven until crisp but not browned, about 2 to 3 hours. Let meringues cool completely in the oven with the heat turned off. Store in an airtight container for up to a week.