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Meringue with Peaches and Blackberries

Yield 6 servings


  • 6 large egg whites (at room temperature)
  • 1 cup sugar, divided
  • 1/4 cup ground toasted pecans
  • 6 cups sliced peeled peaches
  • 3 cups raspberries
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • 2 cups blackberries

Nutrition Information

  • calories 307
  • caloriesfromfat 12 %
  • fat 4 g
  • satfat 0.3 g
  • monofat 2.2 g
  • polyfat 1.2 g
  • protein 5.9 g
  • carbohydrate 66.9 g
  • fiber 11.1 g
  • cholesterol 0.0 mg
  • iron 0.9 mg
  • sodium 53 mg
  • calcium 42 mg

How to Make It

  1. Preheat oven to 275°.

  2. Cover a baking sheet with parchment paper. Draw 6 (4-inch) circles on paper. Turn paper over; secure with masking tape. Set aside.

  3. Beat egg whites at high speed of a mixer until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. (Do not underbeat.) Fold in pecans. Divide egg mixture evenly among 6 drawn circles; using the back of a spoon, spread egg white mixture onto the circles.

  4. Bake at 275° for 2 hours or until dry. Turn oven off; let meringues cool in closed oven at least 12 hours. Carefully remove meringues from paper; set aside.

  5. Combine peaches and 1/4 cup sugar; stir well. Let stand 30 minutes. Combine 1/4 cup sugar, raspberries, water, and lemon juice in a saucepan; bring to a boil. Remove from heat. Place raspberry mixture in a blender; process until smooth. Strain puréed mixture through a sieve, discarding seeds. Let cool.

  6. Spoon 1/4 cup raspberry sauce onto each of 6 dessert plates, and top with meringues. Arrange 2/3 cup peach mixture and 1/3 cup blackberries in each meringue; serve immediately.

Maison Robert