Peaches and Meringue
This peaches and meringue recipe is quick and easy to make, dairy-free, and perfect for summertime!
Prep 10 min · Cook 5 min · Total 15 min · Makes 4 peach halves
Ingredients
- Salt
- Eggs
- Sugar
- Granulated sugar
- Egg
- Egg whites
- Half
- Egg white
Directions
- Preheat broiler.
- Places peaches, cut side up, on a baking sheet and sprinkle evenly with 1/4 teaspoon sugar on each half. Broil 4 to 5 inches from heat until tops begin to brown, about 3 to 5 minutes.
- Meanwhile, add egg white with a pinch of salt to a mixing bowl and beat with electric mixer (or a hand blender also works well) on medium-high speed until foamy. Gradually add remaining 3 tablespoons sugar, beating briefly until the meringue holds stiff, glossy peaks.
- Place a dollop of meringue on each peach half and return to the broiler for 10-15 seconds. Turn off broiler and leave peaches in oven just until tips of meringue are browned, 20-30 seconds. (Watch very carefully so that the meringue does not burn.) *You can use just about any kind of sugar here.
- I used coconut sugar on the peaches, and granulated sugar with the meringue (so that it would stay white). **Note that the eggs are not fully cooked for this recipe, and you consume the partially raw egg whites at your own risk.
- If you are concerned about raw eggs, you can broil the peaches as instructed, then lower the oven to 300°F, and bake peaches topped with the meringue for 25-30 minutes, or until the meringue has set and is cooked through.