Peaches and Meringue

August 22, 2009 by Ali


Ok, I’m officially calling it — this is my favorite new recipe of the summer!! :)

Had wanted to give this dessert a try for weeks, but hadn’t yet run across a batch of perfectly ripe, sweet peaches this summer. So when I finally found the perfect batch this week (and of course, went a little overboard stocking up!), decided to celebrate by making this recipe with a group of girlfriends last night. And I’m so glad we did — they were amazing!!

Granted, I’ve long been a fan of anything peaches+cream, so had high hopes going in, but I completely underestimated what an incredible combination the peaches and meringue would make! From the textures, to flavors, even to the charming look – they truly complimented each other perfectly. And the best part is that the process is simple and fun! (We may or may not have stood around the oven and counted to “15″ and then “20″, and then oooohed and ahhhhed together over the golden meringue… :D)

Yes, definitely a new “favorite”. So as we continue into the heart of peach season, I’d absolutely encourage anyone to give this a try!


Peaches and Meringue

Total Time: 5 minutes

Yield: 4 servings


  • 2 large ripe peaches, halved and pitted
  • 3 Tbsp. plus 1 teaspoon sugar, divided
  • 1 large egg white, at room temperature
  • 2 Tbsp. finely chopped graham crackers


Preheat broiler. Put peaches, cut side up, on a baking sheet and sprinkle with 1/4 teaspoon sugar on each half. Broil 4 to 5 inches from heat until tops begin to brown, 2 to 4 minutes.

Beat egg white with a pinch of salt in a deep bowl using an electric mixer at medium-high speed until foamy. Gradually add remaining 3 tablespoons sugar, beating until white holds stiff, glossy peaks. Fold in graham crackers.

Place a dollop of meringue on each peach half and broil 10-15 seconds. Turn off broiler and leave peaches in oven just until tips of meringue are browned, 20-30 seconds (watch very carefully).

*Note that the egg in this recipe is not fully cooked.

Adapted from Gourmet and Kiss My Spatula

Ali's Tip: Not to be a "Debbie Downer", but I've read multiple articles reporting that unfortunately peaches have the highest pesticide rate of all fruits and veggies. What a bummer!! Apparently all of that beautiful, soft fur loves to cling onto all things good and bad.

So if you have any organic (and/or local!) markets around, I'd highly recommend budgeting a little extra to make sure your peaches are organic. :)

(c) 2013 Gimme Some Oven. All rights reserved.


filed in Desserts

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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3 thoughts on “Peaches and Meringue

  1. Made these twice now and they’re so fast and easy and delicious. I blogged about them and linked back to you. Thanks for sharing a great idea!

    - Michelle

  2. I usually stuff peaches with a sweetened mascarpone cheese. It’s an excellent springtime dessert.

    - Phillip J. Speciale