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Vanilla meringues with star anise grapefruit
Vanilla meringues with star anise grapefruit
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Prep Time:
30 minutes
Cook Time:
145 minutes
Total Time:
175 minutes
Citrus topped meringues for a heavenly treat.
Ingredients:
  • 4 egg whites
  • 215g (1 cup) caster sugar
  • 2 tsp vanilla bean paste
  • 5.00 gm cornflour
  • 1 tsp white vinegar
  • 4 pink or ruby red grapefruit, peeled, white pith removed
  • 24.00 gm icing sugar mixture
  • 3 whole star anise
  • 1 x 300ml ctn double cream
Instructions:
  • Preheat your oven to 130°C. Line a baking tray with non-stick baking paper. Use an electric beater to whip the egg whites in a clean, dry bowl until stiff peaks form. Slowly add the caster sugar and beat until the sugar dissolves and the mixture is thick and shiny. Gently fold in the vanilla bean paste, cornflour, and vinegar until just mixed.
  • Drop spoonfuls of the mixture onto the lined tray, leaving 5cm between each one to make six 8cm-diameter meringues. Bake in the oven for 10 minutes, then lower the temperature to 100°C and continue baking for 2 1/4 hours until they are crisp and dry. Turn off the oven and let the meringues cool inside with the door slightly open.
  • Hold the grapefruit over a bowl to collect the juice. Use a sharp knife to neatly separate the segments by slicing close to the white membrane. Discard the membrane. Transfer the segments to the bowl with the juice. Mix in the icing sugar and star anise. Allow it to sit for 2 hours to macerate.
  • Whisk cream until slightly thickened. Divide meringues among plates and top with cream and star anise grapefruit. Serve.

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