Wow your guests with this zesty, sweet treat. 


  • For the Meringues

  • 4 egg whites

  • 110g (4oz) caster sugar

  • 110g (4oz) icing sugar

  • 1 tsp vanilla extract

  • For the Grapefruit Curd

  • 75g (3oz) butter

  • juice and finely grated zest of 1 pink grapefruit

  • 75g (3oz) caster or granulated sugar

  • 2 eggs + 1 egg yolk

  • To Serve

  • 250ml (9fl oz) double or regular cream


  • 1.

    Preheat the oven to 110°C (225°F), Gas mark ¼ (or use a fan oven at 110°C for this).

  • 2.

    Line two baking trays with baking parchment. Place the egg whites in the bowl of an electric food mixer with the whisk attachment (or use a handheld electric beater). Whisk at full speed for a few minutes until the egg whites hold fluffy, stiff peaks when the whisk is lifted.

  • 3.

    Continue whisking and add the caster sugar one tablespoon at a time, but with a few seconds between each addition. Once all the caster sugar is added in, stop the whisk. Sift in one third of the icing sugar and fold in carefully, using a spatula, then fold in the second third and finally the last third and the vanilla extract. The mixture should be fluffy and light.

  • 4.

    Scoop a heaped tablespoonful of the mixture onto a baking tray, using a second tablespoon to help ease it off, to form blobs (or if you prefer, make a little dip or well in the centre to hold the whipped cream and curd). Repeat with all the mixture, place in the oven and cook for 1½ hours until the meringues are crisp on the outside and will lift off the baking parchment.

  • 5.

    Place the butter in a saucepan on a medium/low heat and when melted, whisk in the juice, zest, sugar, eggs and egg yolk. Turn the heat down to low and cook, stirring constantly, until thick enough to

  • 6.

    Coat the back of a spoon. Then remove from the heat and allow to cool.

  • 7.

    Softly whisk the cream, then place generous blobs on the meringues and drizzle with the grapefruit curd.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 284kj
  • Fat Total 16g
  • Saturated Fat 9g
  • Protein 3g
  • Carbohydrate 33g
  • Sugar 31g
  • Sodium 40mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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