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Meringues with peaches & raspberries
Meringues with peaches & raspberries
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Ingredients:
  • 20g (1 tbsp) butter, melted, to grease
  • 150g caster sugar
  • 8 egg whites, lightly whisked
  • 0.63 gm cream of tartar
  • 750ml sweet white wine
  • 40.00 gm caster sugar, extra
  • 1 vanilla bean, split lengthways
  • 4 slipstone peaches, halved, stone removed, each half cut into 3 wedges
  • 240g fresh raspberries
Instructions:
  • Preheat your oven to 180°C and place the oven rack in the center.
  • Grease eight 200ml heatproof metal or ceramic moulds with melted butter, then coat the inside of the moulds with 2 tablespoons of caster sugar.
  • Whisk egg whites and cream of tartar until soft peaks form using an electric beater in a large bowl. Gradually add the remaining caster sugar in thirds, whisking well after each addition. Mix in vanilla essence until sugar dissolves and mixture is thick and glossy.
  • Spoon the meringue mixture into the moulds, tapping gently to remove air bubbles and smoothing the surface with a spoon. Place the moulds in a roasting pan and pour boiling water into the pan until it reaches one-third of the way up the moulds. Bake in the preheated oven for about 10 minutes or until the tops turn golden brown. Remove the moulds from the water and let them cool completely before serving.
  • In a saucepan, meld together wine, additional caster sugar, and vanilla bean. Bring to a vigorous boil. Lower the heat and introduce the peaches. Let it gently simmer for 5 minutes until easily pierced with a skewer. Take it off the heat and incorporate the raspberries. Chill in the fridge for 15 minutes until thoroughly cooled.
  • Plate the meringues, then evenly distribute the peaches and raspberries on top. Drizzle 2 tablespoons of the poaching liquid over each plate before serving promptly.

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