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.
Give mom the break she deserves with these refreshing meringues. Mint and citrus segments brighten the plate for a lovely spring dessert.
