Peaches and Meringue Recipe
When summer rolls around and peaches are at their mouthwatering peak, nothing feels more celebratory than whipping up Peaches and Meringue. This classic fruit-forward dessert balances the natural juiciness of ripe peaches with cloud-like, caramelized meringue for a showstopping treat that’s perfect for dinner parties or a cozy family night. The entire process is delightfully simple, but the results evoke pure elegance—with every bite offering a blissful dance between sweet tang, airy crunch, and soft, yielding fruit. If you’re in the mood to welcome sunshine to your kitchen, Peaches and Meringue is the irresistible answer.
Ingredients You’ll Need
With just a handful of carefully chosen ingredients, you can create radiant layers of flavor and texture. Every component plays its own special role: the peaches are juicy stars, while the egg whites and sugar become a magical meringue companion. Here’s what you’ll want to gather:
- 4 ripe peaches, halved and pitted: Choose fruit that’s fragrant and just firm enough to hold shape—overripe peaches may collapse during baking.
- 4 large egg whites: For that classic glossy meringue; make sure no yolk sneaks in or your whites may struggle to whip.
- 1 cup granulated sugar: Provides sweetness and gives the meringue its signature crispness on the outside.
- 1/4 teaspoon cream of tartar: This little pinch helps stabilize the egg whites, ensuring stiff, beautiful peaks.
- 1 teaspoon vanilla extract: Adds aromatic warmth to balance all that fruity brightness.
- Pinch of salt: Essential for enhancing both sweet and savory notes, so the flavors really sing.
- Whipped cream or crème fraîche for serving (optional): For extra indulgence—each spoonful melts dreamily on top of your warm dessert.
How to Make Peaches and Meringue
Step 1: Prep the Peaches
Begin by preheating your oven to 350°F (175°C). While it warms, halve your peaches and remove the pits. Place each half, cut side up, on a parchment-lined baking sheet so they’re ready to cradle that fluffy meringue. If you love a little extra warmth, a sprinkle of cinnamon on each half now brings out incredible depth in the finished Peaches and Meringue.
Step 2: Whip the Meringue
Grab a spotlessly clean, dry mixing bowl for your egg whites—a glass or metal one works best to avoid any slickness from oils. Add egg whites, cream of tartar, and a pinch of salt, then beat with an electric mixer. Watch as the mixture transforms from sloshy to pillowy; stop when you see soft peaks forming (meaning the meringue just starts to hold its shape when you lift the beaters).
Step 3: Sweeten the Peaks
Next, gradually add the granulated sugar—just a tablespoon at a time, letting it dissolve fully after each addition. Continue beating until the meringue becomes glossy and forms stiff, cloud-like peaks that won’t slide around the bowl. Finish by gently folding in the vanilla extract for a heady, aromatic touch.
Step 4: Top the Peaches
Now for the fun part—using a spoon or a piping bag, generously cover each peach half with swirls of meringue. Make sure the peaches are fully blanketed so they bake evenly and the tops can develop that beautiful golden finish that Peaches and Meringue are famous for.
Step 5: Bake to Perfection
Slide the tray into your preheated oven and bake for 12 to 15 minutes. You’re looking for a meringue shell that’s crisp and delicately golden, while the peaches beneath become warm and yielding. Once baked, let the peaches cool slightly so every bite delivers a contrast of textures and temperatures.
How to Serve Peaches and Meringue
Garnishes
One of the best parts of Peaches and Meringue is dressing it up for the table. A dollop of lightly whipped cream or a spoonful of tangy crème fraîche adds that bakery-style finish, melting gently into the warm dessert. For a splash of color, scatter a few fresh mint leaves or a dusting of powdered sugar right before serving.
Side Dishes
This dessert pairs delightfully with a bowl of cool vanilla ice cream or a crisp almond biscotto on the side. For a brunch twist, try serving Peaches and Meringue with a platter of seasonal berries or a petite salad of arugula and citrus to offset the sweetness.
Creative Ways to Present
Feeling adventurous? Serve each peach half in individual ramekins for an elegant dinner-party look. Or, try layering the peaches and meringue in pretty glass jars for a picnic-ready parfait. Miniaturize the dessert with smaller peach varieties for charming bite-sized treats that are always a hit at potlucks and picnics.
Make Ahead and Storage
Storing Leftovers
If you have leftover Peaches and Meringue (lucky you!), store them in an airtight container at room temperature if you plan to eat them within a few hours. For longer storage, pop them in the fridge—just know the meringue may soften a bit as it absorbs moisture from the peaches, but the flavors will stay delicious.
Freezing
Meringue can be a bit fussy in the freezer, but leftover baked peaches (without meringue) freeze beautifully for up to three months. If you really want to freeze the finished dessert, place them in a single layer on a baking sheet to freeze solid, then transfer to airtight containers. Keep in mind, the texture of meringue may change when thawed, becoming chewier and less crisp.
Reheating
To revive the magic, reheat refrigerated Peaches and Meringue by placing them back in a 300°F oven for a few minutes, just until the meringue crisps up lightly and the peaches warm through. Avoid microwaving—the meringue can become rubbery quickly.
FAQs
Can I make Peaches and Meringue with canned peaches?
Absolutely—just drain the peaches well and pat them dry before topping with meringue. Canned peaches are softer, so keep an eye on them during baking, as they may not need quite as much time in the oven to become perfectly tender.
Why isn’t my meringue stiffening up?
If your meringue is runny, it’s often a sign that a little yolk got into your whites or that your bowl wasn’t entirely clean. Make sure everything’s spotless and try again. Room-temperature egg whites also whip up faster and higher, giving you that gorgeous finish every time.
Can I add different flavors to the meringue?
Definitely! Swirl in a pinch of cinnamon, a few drops of almond extract, or even a splash of rosewater to the meringue before baking. Each adds a unique dimension to your Peaches and Meringue and lets you customize the dessert for different occasions.
What kind of sugar works best for meringue?
Granulated sugar is classic, but superfine (caster) sugar dissolves even more easily for a smoother meringue texture. Avoid powdered sugar, as it contains cornstarch which can muddy the finish of your meringue.
Can I prepare any part of Peaches and Meringue ahead of time?
You can prep the peaches and whip up your meringue a few hours in advance, but wait to assemble and bake just before serving for the freshest, most dramatic texture and flavor combination.
Final Thoughts
If you’ve never tried making Peaches and Meringue before, this is your invitation to give it a whirl! It’s a sunshine-soaked treat that transforms humble ingredients into pure gold—whether you’re welcoming guests or just treating yourself to a moment of sweet, gooey bliss. Let this simple classic become your new warm-weather favorite!
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Peaches and Meringue Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet, juicy peaches topped with a cloud-like meringue. This easy-to-make dessert is perfect for showcasing the fresh flavors of summer.
Ingredients
Peaches:
- 4 ripe peaches, halved and pitted
Meringue:
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Pinch of salt
For serving:
- Whipped cream or crème fraîche (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C).
- Prepare Peaches: Place peach halves cut side up on a baking sheet lined with parchment paper.
- Make Meringue: In a clean, dry bowl, beat egg whites with cream of tartar and salt until soft peaks form. Gradually add sugar, beating continuously until stiff, glossy peaks form. Beat in vanilla extract.
- Top Peaches: Spoon or pipe meringue over peach halves, covering them completely.
- Bake: Bake for 12-15 minutes until meringue is golden and crisp.
- Serve: Remove from oven and let cool slightly. Serve warm or at room temperature with whipped cream or crème fraîche if desired.
Notes
- Use ripe but firm peaches for better shape retention.
- Sprinkle peaches with cinnamon for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 peach half with meringue
- Calories: 180
- Sugar: 25g
- Sodium: 40mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
