Peach Meringues

3 egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
1/8 teaspoon Salt
8 fresh peaches or 16 canned peach halves
1/4 cup heavy cream or Redi-Whip or evaporated milk
3/4 cup sugar, fine - not XXXX

Preheat oven to 250F. Line two 6 inch pie pans with waxed paper and rub lightly with butter. Beat egg whites in a large mixing bowl with cream of tartar, extracts and salt until foamy. Add sugar and continue beating until whites stand in peaks. Pile meringues, spreading to form little pie shells. Place in oven and bake one hour or until surface is dry and crisp. Remove the pan, and when the meringues have cooled for one or two minutes, remove them, being very careful. Pull the waxed paper off the bottom. Place the meringues on cake rack to cool thoroughly. When ready to serve, fill with sliced or halved peaches. Sprinkle with two tablespoons of sugar. Top with whipped cream.

Serves 8.

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Cajun Country -- New Iberia, Louisiana