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Pamela's Peachy Meringue Tart
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Prep Time: 45 minutes
Cook Time: 90 minutes
Total Time: 135 minutes
Fluffy meringue pairs perfectly with peaches and cream in a crispy tart crust - assemble just before serving for maximum crispness.
Ingredients:
0.25 cupegg whites
0.25 cupwhite sugar
0.25 cupsiftedconfectioners' sugar
10peaches, peeled and cut into chunks
1cupheavy cream
0.5 teaspoonconfectioners' sugar
1teaspoonvanilla extract
Instructions:
Preheat oven to 300°F (150°C). Trace a 9-inch circle on wax or parchment paper. Place paper, pencil-side down, on a baking sheet. Butter and sprinkle sugar on the paper.
Whisk egg whites in a large glass or metal mixing bowl until foamy. Slowly add white sugar and beat until stiff peaks form. Test by lifting the whisk straight up, ensuring the peak holds its shape. Gently fold in 1/4 cup confectioners' sugar by running a spatula through the center and around the sides until fully mixed.
Pipe the egg white mixture into a large pastry bag fitted with a 1/2-inch tip. Pipe a 1/4-inch thick disk inside the circle on the paper, smooth with a knife, and pipe another layer along the outside edge to create a wall.
Simply bake the meringue in the preheated oven until completely dry, approximately 1 1/2 hours, then transfer to a large plate.
Strain the cut peaches over a bowl to collect the juice. Sprinkle cinnamon over the collected juice, then transfer the peaches to a different bowl.
Whip heavy cream in a large glass or metal mixing bowl until foamy. Mix in 1/2 teaspoon confectioners' sugar and vanilla extract, continuing to whip until stiff peaks form. The whipped cream should hold a sharp peak when the beater or whisk is lifted straight up. Spread a thick layer of whipped cream onto the meringue shell, top with peach chunks, drizzle peach juice over it, and garnish with more whipped cream. Serve promptly.