A crunchy meringue topped with fresh peaches.
INGREDIENTS (for 6 servings):
- 6 egg whites
- 1/4 teaspoon salt
- 1/2 teaspoon cream of tartar
- 1 1/2 cups white sugar
- 1 teaspoon vanilla extract
- 6 fresh peaches - peeled, pitted and sliced
Preheat oven to 450 degrees F (230 degrees C).
Beat egg whites in clean, dry bowl with electric mixer for 2 minutes. Beat in salt and cream of tartar. Continue beating and pour in sugar, a few tablespoons at a time, until mixture is glossy and stiff peaks form. Fold in vanilla.
Place in greased pie plate or spoon or pipe onto parchment-lined baking sheets.
Place in preheated oven and turn oven off. Leave meringue in unopened oven 8 hours or overnight. To serve, place meringue on serving platter and arrange peaches on top.