Ingredients
Scale
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 cup heavy whipping cream
- 2–3 ripe peaches, sliced
- 1 tablespoon honey
Instructions
- Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper.
- In a clean bowl, beat the egg whites until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form and the mixture is glossy.
- Gently fold in the vanilla extract and vinegar.
- Spoon or pipe the meringue mixture onto the prepared baking sheet into round shapes, creating a slight well in the center for filling.
- Bake for 1 hour, then turn off the oven and leave the meringues inside to cool completely.
- Once cooled, whip the heavy cream until soft peaks form.
- Fill each meringue shell with whipped cream and top with peach slices. Drizzle with honey before serving. Enjoy!
Notes
Use room temperature egg whites for better volume and ensure bowls are clean when whipping to achieve the best texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 30g
- Sodium: 20mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg