It’s light and not overly sweet, making it perfect after a hearty meal.
Fresh peaches provide natural sweetness and vibrant flavor.
The meringue adds a crisp exterior with a soft, marshmallow-like center.
It looks elegant with minimal effort.
You can prepare parts of it in advance for easy entertaining.
It uses simple pantry ingredients alongside fresh fruit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 large ripe peaches, peeled, pitted, and sliced
3 large egg whites, room temperature
3/4 cup granulated sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
Pinch of salt
Directions
Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
In a clean, dry bowl, beat the egg whites with a pinch of salt until soft peaks form.
Add the cream of tartar and continue beating. Gradually add the sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
Mix in the vanilla extract gently.
Spoon or pipe the meringue onto the prepared baking sheet into nests or rounds.
Bake for 60–75 minutes, or until the meringue is crisp on the outside and easily lifts from the parchment. Turn off the oven and let the meringue cool completely inside with the door slightly ajar.
Arrange sliced peaches over the cooled meringue just before serving.
Servings and timing
Servings: 4 servings
Preparation time: 20 minutes Baking time: 60–75 minutes Cooling time: 30–60 minutes Total time: Approximately 2 hours
Variations
Add a splash of almond extract instead of vanilla for a subtle nutty flavor.
Grill or roast the peaches before serving to intensify their sweetness.
Top with lightly sweetened whipped cream for extra richness.
Sprinkle toasted sliced almonds over the top for crunch.
Add fresh berries such as raspberries or blueberries for a colorful twist.
Storage/Reheating
Store leftover meringue in an airtight container at room temperature for up to 2 days. Keep it in a dry place to prevent it from becoming sticky.
Peaches should be stored separately in the refrigerator and assembled just before serving to maintain the crisp texture of the meringue.
This dessert is best enjoyed fresh and is not suitable for reheating, as heat and moisture can cause the meringue to soften.
FAQs
Can I use canned peaches instead of fresh?
Yes, but make sure to drain them thoroughly and pat them dry to avoid excess moisture softening the meringue.
Why won’t my egg whites form stiff peaks?
Even a small amount of yolk or grease in the bowl can prevent proper whipping. Make sure your bowl and beaters are completely clean and dry.
How do I know when the meringue is done baking?
The meringue should feel dry to the touch and lift easily off the parchment paper.
Can I make the meringue ahead of time?
Yes, you can bake the meringue a day in advance and store it in an airtight container until ready to assemble.
What if my meringue cracks?
Small cracks are normal and won’t affect the taste. They can even add rustic charm to the presentation.
Can I reduce the sugar?
Reducing sugar can affect the structure of the meringue, so it’s best to stick close to the recommended amount.
Do I need cream of tartar?
Cream of tartar helps stabilize the egg whites, but you can substitute a few drops of lemon juice if needed.
Can I freeze meringue?
Freezing is not recommended, as moisture can cause it to become sticky once thawed.
How ripe should the peaches be?
Choose peaches that are fragrant and slightly soft to the touch for the best flavor and texture.
Can I add spices?
Yes, a light sprinkle of cinnamon or cardamom over the peaches can add a warm, aromatic note.
Conclusion
Peaches and Meringue is a simple yet stunning dessert that celebrates fresh fruit and delicate sweetness. With its crisp, airy texture and juicy peach topping, it’s a refreshing treat that feels both classic and special. Whether served at a summer dinner party or as a light family dessert, this recipe delivers elegance and flavor in every bite.
Peaches and Meringue is a light and elegant dessert that pairs sweet, juicy peaches with crisp, cloud-like meringue. Perfect for summer gatherings or special occasions, it offers a refreshing and visually stunning treat with minimal effort.
Author:Catherine
Prep Time:20 minutes
Cook Time:75 minutes
Total Time:2 hours
Yield:4 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
4 large ripe peaches, peeled, pitted, and sliced
3 large egg whites, room temperature
3/4 cup granulated sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
Pinch of salt
Instructions
Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
In a clean, dry bowl, beat the egg whites with a pinch of salt until soft peaks form.
Add the cream of tartar and continue beating. Gradually add the sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
Gently mix in the vanilla extract.
Spoon or pipe the meringue onto the prepared baking sheet into nests or rounds.
Bake for 60–75 minutes, or until the meringue is crisp on the outside and lifts easily from the parchment.
Turn off the oven and let the meringue cool completely inside with the door slightly ajar.
Arrange sliced peaches over the cooled meringue just before serving.
Notes
Add a splash of almond extract instead of vanilla for a nutty flavor.Grill or roast peaches to enhance their sweetness.Top with lightly sweetened whipped cream for extra richness.Sprinkle toasted sliced almonds over the top for crunch.Add fresh berries like raspberries or blueberries for a colorful twist.Store meringue in an airtight container at room temperature for up to 2 days.Store peaches separately in the fridge and assemble just before serving.Best enjoyed fresh; not suitable for reheating.
