Baked Meringue with Peaches n'Cream

Baked Meringue with Peaches n'Cream

  • 3 egg whites
  • 1/4 cup sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 1/2 tablespoons boiling water
  • 1/2 pint whipping cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1. Preheat oven to 250 degrees. Generously grease and flour a large cookie sheet. Lay an 8" paper plate in center of cookie sheet. Trace around it with your finger. Remove plate.
  • 2. Place egg whites in cold mixing bowl.* Beat until fluffy.
  • 3. Add 3/4 cup sugar slowly while continuing to beat until stiff.
  • 4. Stir in cornstarch, 1 teaspoon vanilla, vinegar and boiling water. Beat until mixture holds its shape.
  • 5. Pile mixture in center of circle on prepared cookie sheet. Spread evenly to the edges of the circle.
  • 6. Bake 1 hour or until surface is dry. Allow to cool about 5 minutes.
  • 7. Using an egg turner, loosen the meringue disk from cookie sheet and allow to cool 20 minutes. Using two large egg turners, transfer the meringue to serving dish or large pie plate.
  • 8. With mixer, beat whipping cream with sugar until thickened. Add 1 teaspoon vanilla.
  • 9. Top cooled meringue with whipped cream and peaches or fresh fruit of choice.
  • 4

*Egg whites will not whip to full volume if any egg yolk is present.