Meringue Topped Baked Grapefruit Food

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.

RED GRAPEFRUIT WITH BRULEED MERINGUE

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.

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.

GRAPEFRUIT AND PEPPER MERINGUE TARTLETS

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.

MERINGUE-TOPPED BAKED GRAPEFRUIT

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).

CRISPY BAKED MERINGUES

Steps:

• Whip the egg whites and salt into peaks.
• Add the vanilla, and continue beating until the mixture forms stiff peaks.
• In a separate bowl, stir the cream of tartar into the regular sugar and whisk into the whites very gradually, a spoonful at a time, until the meringue is stiff and the sugar has dissolved.
• Sift together the icing sugar and cornstarch. Sift over the meringue and gently fold until fully incorporated.
• Pipe or spoon the meringues onto a parchment-lined baking sheet. Each meringue should be about the size of a bar of soap.
• Bake at 225ºF/110ºC until cream-coloured and crisp on top when tapped, 1 to 1-1/2 hours.
• Remove from the oven. Cool on the trays. Store in an air-tight container.

G&T MERINGUE TART

Steps:

• Tip the flour into a bowl with the icing sugar and a good pinch of salt. Add the butter and rub in using your fingers until they resemble fine breadcrumbs. Mix the egg yolk with 1 tbsp cold water, drizzle over the flour and butter, then mix and knead briefly. Shape into a disc, wrap in cling film and chill for 30 mins.
• On a floured surface, roll out the pastry until big enough to line a deep 20cm cake or tart tin, preferably one with a removable base. Drape the pastry over the tin and press it into the corners, trim the excess with some scissors but leave a 1cm overhang as the pastry will shrink while cooking. Line with a piece of scrunched-up baking parchment (to make it more pliable) and fill with baking beans or rice. Chill the tart case for 10 mins while you heat the oven to 180C/160C fan/gas 4.
• Bake the pastry case for 20 mins. Remove the parchment and beans and return to the oven for another 5 mins, or until biscuit brown. Leave to cool. Now make the filling. Put the grapefruit, lemon zest and juice and the juniper berries in a pan and warm through for a few mins to help infuse the juniper flavour. In a bowl, whisk the egg, sugar and cornflour until creamy. Add the gin and mix again.
• Strain the warm juice over the egg mixture, mix, then strain back into the saucepan. Set over a low heat, stirring continuously with a spatula until the mixture thickens enough to part for a second or two when stirred. Make sure you get into the corners of the pan so none of the mixture overheats and splits. Remove from the heat and mix in the butter until it has melted and the curd is smooth. Pour into the tart case, then chill for at least 3 hrs.
• To make the meringue, put the egg whites, sugar, 1 tbsp water and a good pinch of salt in a large heatproof bowl. Place over a pan of simmering water, making sure the bowl doesn't touch the hot water and whisk until thick - this should take about 5 mins. Remove from the heat and continue whisking for 3 mins until cooled slightly and really stiff.
• Remove the tart from the tin. Pile the meringue on top, swirling it to create peaks and troughs. Serve as it is or use a blowtorch or grill to scorch the tips of the meringue, if you like. Leftovers will keep for up to three days.

MERINGUE TOPPING

Steps:

• preheat the oven to 325* --
• in a large mixer bowl -- beat the egg whites, salt and cream of tartar until soft peaks form.
• gradually add the sugar a tablespoon at a time and continue beating until soft peaks form --
• just before beating is completed sprinkle in the cornstarch --
• the peaks should not topple over when the beater is raised -- but the meringue should not appear dry.
• spread the meringue on lukewarm filling in the pie shell(this helps keep it from shrinking away from the filling as it cools.).
• clear over the edge of the crust.
• swoop the meringue into attractive peaks.
• bake for 15-18 minutes or until the peaks are golden brown.
• cool the pie gradually.there should be no warmth at all left in the meringue, then refrigerate.

GRAPEFRUIT ALASKA

Steps:

• Preheat oven to 350°. Halve grapefruits and section; remove membranes. Return grapefruit sections to grapefruit halves. Drizzle 1/4 teaspoon rum extract over each. Top each with 1 rounded tablespoon of whipped cream. Place on an ungreased foil-lined baking sheet., In a large bowl, beat the egg whites, cornstarch 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. Mound 1/2 cup on each grapefruit half; spread meringue to edges to seal. Bake until meringue is browned, 15 minutes. Top each with a cherry. Serve immediately.