Grapefruit Meringue Shells Recipes

GRAPEFRUIT MERINGUE PIE

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.

GRAPEFRUIT MERINGUES

Steps:

• 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.

YANKEE GRAPEFRUIT MERINGUE PIE

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.