Meringue with Peaches and Blackberries

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 307
  • Calories from fat: 12%
  • Fat: 4g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1.2g
  • Protein: 5.9g
  • Carbohydrate: 66.9g
  • Fiber: 11.1g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 53mg
  • Calcium: 42mg


  • 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


  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.
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