Citrus Meringue Shells

Preparation: 10 minutes

Cooking: 30 minutes

2 egg whites

teaspoon salt

cup castor sugar

teaspoon vanilla

1 ruby red grapefruit

1 navel orange

whipped cream

chopped mint



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 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 Ruby Red Grapefruit segments and segments of Navel oranges. Garnish with fresh chopped mint leaves.