Grapefruit Meringue Nests With Mixed Berries

READY IN: 2hrs 25mins
SERVES: 8
YIELD: 8 Nests
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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