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Add a photoServings: 6
Ingredients
- 4 x egg whites
- 25 gm caster sugar
- 225 gm soft light brown sugar
- 450 gm fresh or possibly frzn raspberries thawed
- 2 Tbsp. lemon juice icing sugar to taste
- 2 Tbsp. kirsch (optional)
- 3 x ripe peaches
- 1 Tbsp. kirsch (optional)
- 300 ml double cream
Directions
- Put the egg whites in a large bowl and whisk till very stiff but not dry.
- Whisk in the caster sugar till stiff and shiny.
- Whisk in half of the brown sugar a spoonful at a time till the meringue is very stiff.
- Carefully mix in the rest of the brown sugar using a large metal spoon.
- Spoon or possibly pipe about 12 to 16 meringues onto a baking sheet lined with nonstick baking parchment.
- Bake on the floor of the simmering ovenfor 2 1/2 to 3 hrs till thoroughly dry out gently pressing the base of the meringues halfway through cooking. Remove the meringues from the ovenand leave to cold on the parchment.
- Carefully lift off when cold and store in an airtight container till required.
- To make the raspberry sauce place the raspberries in a blender or possibly food processor with the lemon juice and icing sugar to taste.
- Work to a puree then pass through a sieve to remove any seeds.
- Stir in the kirsch if using.
- Cover and refrigeratein the refrigerator.
- Immerse the peaches in a bowl of boiling water for 20 seconds to loosen the skins. Lift out and plunge into cool water to stop further cooking.
- Peel off the skins.
- Halve thepeaches and remove the stones.
- Slice neatly and sprinkle with 1 tbsp kirsch if using.
- To serve whip the cream till it just holds soft peaks.
- Spoon the cream onto half of the meringues.
- Arrange the sliced peaches on top and sandwich together with the temaining meringues.
- Place on individual serving plates and pour over the raspberry sauce.
- Serve immediately.
- The secret to making these meringues is to whisk the egg whites initially till very stiff and to whisk till stiff between each addition of sugar. Don't add in the sugar too quickly or possibly the meringue will become thin. If the meringues are not quite dry out after 3 hrs place them on a cloth on the lid of the simmering plate or possibly on the WARMING plate (of a 4 ovenaga) till dry. Generous clouds of meringue are filled with whipped cream and sliced peaches and served on a sharp ruby red sauce. Soft brown sugar adds a slight caramel flavour to the meringues and colours them a pretty pale beige. Use nectarines instead of peaches or possibly strawberries if you prefer.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 239g | |
| Recipe makes 6 servings | |
| Calories 323 | |
| Calories from Fat 92 | 28% |
| Total Fat 10.44g | 13% |
| Saturated Fat 6.13g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 32mg | 1% |
| Potassium 357mg | 10% |
| Total Carbs 54.11g | 14% |
| Dietary Fiber 5.8g | 19% |
| Sugars 45.68g | 30% |
| Protein 2.93g | 5% |
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