Meringue with Peaches and Blackberries

Recipe from

Cooking Light

Nutritional 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

Ingredients

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

Preparation

Preheat oven to 275°.

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

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.

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.

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.

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.

Note:

chef Andrée Robert,

Maison Robert,

Cooking Light

May 1997
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