6 Egg whites 1 1/4 cup Sugar 1/2 teaspoon Cream of tartar 1/2 teaspoon Kosher salt 1 teaspoon Vanilla extract 1 Grapefruit, segmented 2 Blood oranges, segmented 2 Tangerines, segmented 1 tablespoon Honey 2 Mint sprigs, leaves only 1 Zest of lemon 1 cup Heavy cream, whipped
Preheat the oven to 200 degrees F.
Place the egg whites into the bowl of a stand mixer and add in the sugar. Whip the eggs on high until they begin to get frothy, about 2 minutes. Add in the cream of tartar, salt and the vanilla and continue to whisk until the egg whites are shiny and hold a peak, about 5 to 7 minutes.
Place the egg whites on a baking sheet lined with parchment or a silicone mat and equally distribute into 5 mounds. Use a spatula to make a well in the center of each meringue and place into the oven. Bake until dry, about 2 hours. Turn the oven off and let them cool inside the oven.
In a large bowl combine the fruit, honey, and mint with half of the lemon zest. To plate, place a merengue on a plate and top with the fruit mixture and whipped cream.
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