Grapefruit Meringue Shells Recipes

Steps:

• On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line pie crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, about 4 minutes. Cool on a wire rack., Meanwhile, in a large saucepan, combine the sugar and cornstarch. Stir in grapefruit juice and water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir 1/2 cup of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and extract. Pour hot filling into crust. , In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. , Bake at 350° until the meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.

Steps:

• For the grapefruit curd: Measure 6 tablespoons/90 milliliters of grapefruit juice into a pan and whisk together with the zest, sugar, salt and eggs over a gentle heat. Sift in the cornflour and continue to whisk. Don't stop whisking at any point, otherwise the eggs will curdle.
• Once the curd is as thick as pureed tomatoes and has released a bubble or two, take it off the heat and whisk in the butter a cube at a time. Pour into a bowl and cover with cling film, placing it in direct contact with the curd to prevent a skin forming. Refrigerate for at least an hour (best overnight).
• For the biscuit base: Preheat the oven to 350 degrees F/180 degrees C/Gas 4 and butter six 3- by 2-inch/8- by 5-centimeter metal dessert rings.
• Cream together the butter and sugar with the salt and lemon zest until fluffy and pale in colour. Add the egg yolks and continue to beat. Sift the flour and baking powder together, add to the creamed mixture and continue beating until the dough comes together as a smooth paste.
• Put the dough into a piping bag fitted with a 1/3-inch/1-centimeter round nozzle. Pipe the dough into the rings in a spiral working from the outside towards the centre until the base is completely covered by a 1/8-inch/3- to 4-millimeter layer, and then pipe a ring round the edge to create a little dip for the curd to sit in. Bake until golden (but not too dark), 12 to 15 minutes.
• Remove the biscuit base from the oven and leave to cool for a couple of minutes before running a small sharp knife around the inside of each ring to release the biscuit. Transfer the biscuits to a wire rack (be careful as they're fragile) and leave to cool.
• For the Italian meringue: Put the sugar into a pan with 1 fluid ounce/40 milliliters water and place on a high heat. Bring to the soft-ball stage (245 degrees F/118 degrees C on a sugar thermometer) which will take about 10 minutes. To test without a thermometer, drop a tiny bit of sugar syrup into a bowl of very cold water. When it forms a soft sticky ball, it is ready.
• While waiting for the sugar syrup, start whisking the egg whites with the salt in a clean glass or metal bowl. Whisk until a light froth forms, stopping before any soft peaks can be formed. Once the sugar syrup has reached the soft-ball stage, beat the egg whites at the same time as pouring the syrup onto them in a thin stream. (Don't pour the syrup over the whisk, but down the side of the bowl.) Add the pepper and continue to whisk for 10 minutes or until the egg whites are glossy and stiff.
• To assemble, place a generous tablespoon of the grapefruit curd on top of the biscuits, followed by the meringue. Either place under a very hot grill for a couple of minutes or use a blowtorch to brown.

Steps:

• Preheat oven to 425°F.
• Halve fruit crosswise and discard any visible seeds. Cut segments free from membranes with a sharp paring knife without removing them.
• Arrange grapefruit halves, cut sides up, on a baking sheet and sprinkle tops evenly with brown sugar.
• 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. Gradually add granulated sugar, beating at high speed until meringue is stiff and glossy.
• Generously dollop (or, alternatively, decoratively pipe) meringue onto grapefruit halves and bake in middle of oven until meringue is golden, 7 to 8 minutes. Serve immediately.
• Just Whites (can be substituted for the egg whites, which are not fully cooked, if salmonella is a problem in your area). Available at many supermarkets and New York Cake & Baking Distributors (800-942-2539).

Steps:

• Preheat oven to 350°F.
• In the top of a double boiler, mix together the cornstarch, sugar and salt; add 1¾ cup boiling water, stirring to blend.
• Cook 15 minutes over simmering water, stirring until thick and smooth.
• Beat yolks slightly; pour the cornstarch/sugar mixture into the yolks slowly, stirring constantly.
• Return double boiler to the stove and cook 2 minutes longer.
• Remove from stove and add butter, juice and peel, stirring until well blended; let cool, then pour into pie shell.
• Arrange grapefruit segments, thick side out, around the edge of the pie on top of the filling.
• To make the meringue, whip the egg whites until stiff peaks form, adding 6 Tbs of sugar gradually as you beat.
• Pile the meringue on top of the filling, inside the circle of grapefruit segments.
• Place in the oven 7-8 minutes until the meringue turns golden-brown.

Steps:

• Beat all ingredients together well. Then beat in slowly 1 cup sugar, 1/3 cup at a time.
• Beat until mixture forms very stiff peaks.
• Line cookie sheet with waxed paper.
• Divide meringue into 8 circles on waxed paper. Slightly hollow out centers and make a stand-up ridge around outside of meringue shells.
• Bake at 300 degrees for 45 minutes.
• Let cool on pan.
• To serve, fill shells with vanilla ice cream and top with sweetened sliced strawberries.

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved., Drop 8 mounds onto parchment-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Bake at 225° until set and dry, 1 to 1-1/2 hours. Turn oven off; leave meringues in oven for 1 hour. , Cool on wire racks. Store in an airtight container. Fill shells with berries; garnish with whipped cream or ice cream if desired.

Steps:

• Preheat broiler, with rack in lowest position. Put the egg whites and salt in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until frothy, about 30 seconds. Raise speed to high, and add sugar 1 tablespoon at a time, beating until incorporated. Continue to beat until the egg whites hold stiff (but not dry) peaks, about 3 minutes.
• Place grapefruit halves, cut sides down, on a large plate; let drain 2 minutes. Invert, and carefully cut between membranes to loosen segments completely. Spoon one-quarter of meringue onto each half, using the spoon to create swirls and peaks. Transfer to a baking pan. Broil, checking frequently, until meringues are browned, about 30 seconds. Serve immediately.Note: The eggs in this dish will not be fully cooked, so it should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 225°. Add vinegar, vanilla, salt and cream of tartar to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a large star tip. Transfer meringue to bag. On a parchment-lined baking sheet, pipe meringue into twelve 3-in. round disks, building up the sides with meringue to form shells. Bake 45-50 minutes or until set and dry. Turn off oven (do not open door); leave meringues in oven 1 hour. Remove from oven; cool completely on baking sheet. , Meanwhile, in a small heavy saucepan, mix sugar and potato starch. Whisk in water and 1/2 cup lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from heat. Stir a small amount of hot mixture into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Gently stir in lemon zest and remaining lemon juice. Transfer to a small bowl; cool without stirring. Refrigerate, covered, until cold., Spoon curd into meringue shells. If desired, top with whipped topping and berries.

Steps:

• PREPARE MERINGUE NESTS:
• Preheat oven to 200°F.
• Line large cookie sheet with parchment paper or silicone baking mat.
• In large bowl, with mixer on high speed, beat egg whites and cream of tartar until soft peaks from.
• Sprinkle in sugar 2 tablespoons at a time, beating until sugar dissovles and meringue stands in stiff, glossy peaks when beaters are lifted.
• With large rubber spatula, gently fold grapefruit peel into meringue until well combined.
• Divide mixture into 8 even mounds (heaping 1/4 cup measuring cup) on prepared sheet, spacing about 2 inches apart.
• Pressing back of spoon into center of each meringue, form mounds into 3 inch round nests.
• Bake 2 hours or until firm.
• Turn off oven; leave meringues in oven 1 hour or overnight to dry.
• When dry, carefully remove from parchment.
• Meringues can be stored in tightly sealed container at room temp up to 2 weeks.
• PREPARE BERRIES:.
• In large bowl, combine blueberries, raspberries, and half of strawberries.
• In 12 inch skillet, combine sugar and grapefruit juice.
• Heat to boiling on medium, stirring occasionally.
• Boil 2 minutes or until sugar dissolves and mixture is clear pink.
• Add the first half of strawberries and cook 1-3 minutes or until berries release their juices and have softened slightly.
• Pour mixture over un-cooked berries in large bowl.
• Stir gently until well combined.
• Place meringue nexts on serving plates.
• Divid berries among nests and drizzle grapefruit syrup all around.
• Serve immediately.