Vera's Recipes

Pies And Pastries

Peach Sweetheart

Pies And Pastries
7 ingredients

Transcription in progress. This card was hard to read on the original scan, so some details are not yet captured. See the source scan below.

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Ingredients

  • 4 egg whites, room temperature
  • ¼ tsp salt
  • 1 tsp vinegar
  • 1 cup sugar
  • 1 tsp vanilla
  • ¼ cup tart jelly
  • 1 can No. 2 1/2 peaches, thoroughly drained

Method

  1. Beat the egg whites till foamy; add the salt, vinegar and 2 tablespoons of the sugar.
  2. Gradually beat in the remaining sugar and the vanilla, beating to stiff glossy peaks, to make a meringue shell.
  3. Spread the meringue in a greased pie plate, building up the sides to form a shell. Bake in a slow oven (about 275 degrees) until firm and dry; cool.
  4. Fill the cooled meringue shell with the tart jelly and drained peaches (or fold whipped cream and peaches together for the filling).

Notes

A meringue-shell dessert (schaum torte) topped with peaches. Handwritten card; the front notes "over" but the back/continuation of the method is not in the scans, so the shaping, baking and filling steps are reconstructed from the standard technique.

Original card

The recipe above was transcribed from this scan of Vera’s original card.