Peach Meringue recipe
information
215 Calories per serving
ingredients
2 medium peaches
finely grated zest of 1/2 a medium orange
1 oz (30 g) ground almonds
1/2 teaspoon honey
1 egg white
pinch of cream of tartar
3 tablespoons caster sugar
finely grated zest of 1/2 a medium orange
1 oz (30 g) ground almonds
1/2 teaspoon honey
1 egg white
pinch of cream of tartar
3 tablespoons caster sugar
method
1. Cut the peaches in half and remove the stones.
2. Using a teaspoon, scoop a little of the peach flesh out from around the cavity left by the stone, but don't use much force or the peaches will lose their shape. Chop the flesh.
3. mix together the scooped out peach flesh, orange zest, ground almonds and honey. Spoon this stuffing back into each peach half.
4. Whisk the egg white with the cream of tartar until peaking, add half the sugar and whisk again until stiff. Fold in the remaining sugar.
5. Arrange the peach halves on an ovenproof plate or dish, pile the meringue on top of each half and bake in a preheated oven, Gas Mark 5 (190°C) 375°F, for 10 minutes. Allow to cool for a few minutes before serving.
2. Using a teaspoon, scoop a little of the peach flesh out from around the cavity left by the stone, but don't use much force or the peaches will lose their shape. Chop the flesh.
3. mix together the scooped out peach flesh, orange zest, ground almonds and honey. Spoon this stuffing back into each peach half.
4. Whisk the egg white with the cream of tartar until peaking, add half the sugar and whisk again until stiff. Fold in the remaining sugar.
5. Arrange the peach halves on an ovenproof plate or dish, pile the meringue on top of each half and bake in a preheated oven, Gas Mark 5 (190°C) 375°F, for 10 minutes. Allow to cool for a few minutes before serving.
serving amount
serves 2
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