Active time: 45 min Start to finish: 1 hr

　　

Ingredients

Makes 6 servings

　　3 large pink grapefruit

　　3 tablespoons packed dark brown sugar

　　6 large egg whites*

　　1/4 teaspoon cream of tartar

　　1/2 cup granulated sugar

　　

Step 1

Preheat oven to 425°F.

　　

Step 2

Halve fruit crosswise and discard any visible seeds. Cut segments free from membranes with a sharp paring knife without removing them.

　　

Step 3

Arrange grapefruit halves, cut sides up, on a baking sheet and sprinkle tops evenly with brown sugar.

　　

Step 4

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.

　　

Step 5

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.

　　

Step 6

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).