Hayley Edwards, with an extensive background in the food industry, believes that everyone can learn to cook - and, more importantly, enjoy cooking.
Meringues with Peaches and Cream
Posted on: 08-2023
I love this recipe for mini meringues with peaches and cream because it’s a bit “wow”…That’s probably from the power of the edible glitter scattered across the top. It is very simple to prepare and very very pretty!!
175 grams (3/4 cup + 1 tablespoon) granulated sugar
To assemble and serve:
3 ripe peaches, peeled and sliced*
Lightly sweetened whipped cream, for serving
Edible glitter, as needed for garnish
*Canned peaches may also be used.
Preheat oven to 150°C (300°F). Using an electric mixer at high speed, whisk the egg whites until light and fluffy. In three stages, add the sugar and continue whisking at high speed until the mixture is firm.
2. Line a baking sheet with parchment paper, and spoon the mixture onto the paper to make 12 disks. Place in the oven and immediately reduce the temperature to 140°C (275°F). Bake for 45 minutes; do not open the oven door during that time. At the end of baking time, remove meringues from oven and set aside to cool.
3. To assemble and serve: Place two meringues on each of six plates. Top the meringues with peaches, add a dollop of whipped cream, and garnish with edible glitter.
Hayley Edwards founded East London based ”Roving Chef” in 2008 from a passion of catering and food. Hayley’s mission is to inspire children and adults to enjoy cooking, and personalized lessons are tailored for beginners and intermediate levels. In 2014, the mobile Roving Café London opened to serve at events and host cookery lessons.