Chew on This | Wee Peach Meringues

Wee Peach Meringues are only 'wee' in size-certainly not in flavor.  Succulent juicy peaches float on a not-too-sweet meringue, are then capped with a cloud of whipped cream and a sprig of mint. Just my kind of indulgence.

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.

Mimi

Here is the recipe:

Wee Peach Meringues

Serves 8

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.