Grapefruit Meringue Nests with Mixed Berries
- 3 large egg whites
- 1/8 teaspoon(s) cream of tartar
- 1/2 cup(s) sugar
- 1 teaspoon(s) freshly grated Ruby Red grapefruit peel
- 1 container(s) (4.4-ounce) blueberries
- 1 container(s) (4.4-ounce) raspberries
- 2 pound(s) strawberries, hulled and cut in half
- 1/4 cup(s) sugar
- 1/4 cup(s) fresh Ruby Red grapefruit juice
- Prepare Meringue Nests: Preheat oven to 200 degrees 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 form. Sprinkle in sugar, 2 tablespoons at a time, beating until sugar dissolves 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 meringues are dry, carefully remove from parchment. Meringues can be stored in tightly sealed container at room temperature 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 remaining strawberries and cook 1 to 3 minutes or until berries release their juices and have softened slightly. Pour mixture over uncooked berries in large bowl. Stir gently until well combined.
- Place meringue nests on serving plates. Divide berries among nests and drizzle grapefruit syrup all around. Serve immediately.
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