Citrus meringue shells
This is perfect to use the pink fleshed navel oranges that are coming from local orchards right now. Check for the bright blue WA Citrus birthmark sticker to be sure you are buying local fruit.
Preparation: 10 minutes Cooking: 30 minutes Serves: 4 Ingredients 2 egg whites 1⁄4 tsp salt 1⁄2 cup caster sugar 1⁄2 tsp vanilla 1 ruby red grapefruit 1 navel orange Whipped cream Chopped mint
Method Set oven at 110C. Lightly brush oven tray with oil or line with baking paper. Add salt to egg whites and beat until stiff. Add sugar gradually and continue to beat until stiff. Stir in vanilla essence. Pipe into round shells on oven tray. Bake for 1-1 ½ hours, reducing temperature during cooking. Meringue shells should not colour. Cool on cake cooler. Add some whipped cream to the bottom of the meringue shell and fill with a selection of sliced ruby red grapefruit segments and segments of navel oranges. Garnish with fresh chopped mint leaves.