You'll be happy to know that this little goodie takes only four ingredients, is easy to prepare, yet deliciously elegant!
To start, I prepare the cookie sheet by drawing eight 3" circles on parchment paper, as a guide, and placed the parchment back on the cookie sheet, pencil-side down.
With egg whites at room temperature, I beat them, while adding the sugar slowly, 1 T at a
time, until stiff peaks form. Divide the meringue between the circles on the parchment leaving a little hollow in the center of each meringue. Now bake these 'wee' confections.
When ready to enjoy, fill the hollow with ripe sliced peaches and top with whipped cream and a mint sprig.
Here is the recipe:
Wee Peach Meringues
3-4 large egg whites, at room temperature
1/2 cup granulated sugar
4-6 ripe peaches-depending on size, peeled and sliced
1/2 pint whipping cream, whipped
Optional: sprig of mint of top
Preheat oven to 250℉.
Draw eight 3" circles on parchment paper and transfer parchment to a cookie sheet, pencil-side facing down.
Beat 3 large egg whites until whites start to stiffen. Begin adding 1 T of sugar at a time, and continue to beat after each addition until stiff peaks form.
Divide the meringue between the eight circles and spread meringue within the circle
leaving a little hollow in the center of each meringue. Bake at 250℉ for 1 1/2 hours or until the meringues are no longer soft to the touch. Unused meringue cups can be transferred to an air tight container and used within 2 weeks.
Peel and slice the peaches. Fill the hollow of the meringues with the peaches and top
with a dollop of whipped cream. Optional: Place a sprig of mint on the top.