IF YOUR ARE SERVING WITH MERINGUE, MAKE THEM ABOUT 2 HOURS BEFORE YOU ARE READY TO SERVE THE DISH
Heat the oven to 200 degrees
Beat the egg whites in a mixer until its a little foamy
Add the salt and cream of tarter
Beat the egg whites on medium speed and slowly stream in the sugar. Once all the sugar has been added add the vanilla, increase the speed to high and beat for 2-3 minutes
On a parchment lined sheet pan, pipe the egg whites into 3 inch diameter circles.
Bake for one and a half hours let cool before serving
This will make more meringue cookies than you need, i just wanted to use up all of the egg whites
SABAYON
Bring a saucepan with about 1 inch of water to simmer
Place egg yolks, wine and sugar in a bowl and whisk together until combined.
Place the egg mixture over the saucepan of simmering water and continue to whisk (in a figure eight pattern) until the egg yolk mixture begins to thicken, about 6-8 minutes.
When the sabayon is finished cooking remove the bowl from the simmering water and place into the ice water bath to stop the cooking.
Place the grapefruit segments into a 4 individual shallow heat proof gratin dishes or 1 large heat proof gratin dish. Spoon of the sabayon over the grapefruit segments dividing it equally between each dish.
Sprinkle a thin layer of granulated sugar over the top of each dish
Brule the sabayon with a blow torch or under the broiler (make sure to use a serving bowl that can be used in the oven)
Serve with meringue