\n\tGrapefruit Alaska<\/span>

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Preheat oven to 220 degrees Celsius.Halve grapefruits crosswise with a grapefruit knife and cut out sections from between membranes.Transfer sections and any juices to a large bowl and stir in 2 tablespoons sugar.Gently peel away and discard inner membranes from grapefruit halves, leaving rinds intact, to form 4 hollow, dry cups.Divide grapefruit mixture among cups.<\/p><\/div><\/div>\n\t<\/div>\n\t

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In a bowl with an electric mixer, beat egg whites on low speed until frothy.Increase speed to medium and beat until whites just hold soft peaks.Gradually beat in remaining 4 tablespoons sugar and beat on high speed until meringue is stiff and glossy.<\/p><\/div><\/div>\n\t<\/div>\n\t

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Put 1 scoop ice cream in each cup and top with meringue, spreading evenly to seal edges.Put cups on a baking tray and bake in middle of oven for 8 to 10 minutes, or until meringue is golden.Serve immediately.<\/p><\/div><\/div>\n\t<\/div>\n<\/div>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"

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