Pies And Pastries
Peach Sweetheart
Ingredients
- 4 egg whites, room temperature
- ¼ tsp salt
- 1 tsp vinegar
- 1 cup sugar
- 1 tsp vanilla
- ¼ cup such as red currant or raspberry tart jelly
- 1 can peaches, thoroughly drained
Method
- Make the meringue shell: Heat the oven to 275°F (135°C) and line a baking sheet with parchment paper. Beat the egg whites and salt in a clean bowl until soft peaks form. Add the vinegar and vanilla, then gradually add the sugar, beating constantly on high speed until stiff, glossy peaks form.
- Shape the meringue into a large circle or nest on the parchment, building up the edges slightly to create a bowl. Bake for 1 hour, then turn off the oven and let the meringue cool completely inside with the door shut.
- Prepare the peach topping: Pat the thoroughly drained peaches dry with a paper towel. Gently warm the tart jelly in a small saucepan or microwave until melted and smooth.
- Assemble: Place the cooled meringue shell on a serving platter. Arrange the drained peach slices inside and over the meringue. Spoon or brush the warm, melted tart jelly evenly over the peaches for a glossy, sweet-tart finish.
- Serve immediately.
Notes
A crisp meringue-shell dessert (schaum torte) topped with drained peaches and glazed with melted tart jelly.
Original card
The recipe above was transcribed from this scan of Vera’s original card.