- 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
- 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).