Fellow peach lovers!!! I have a peachy new recipe today that you absolutely must try.
Actually, it’s the opposite of new, and happens to be one of the oldest recipes here on the site that I published way back in my second month of blogging back in August of 2009. But I realized the other day that it has been collecting dust while buried down in the recipe archives, which is a sweet shame, because it is one of my all-time favorite summer dessert recipes. And easily one of the most-requested desserts that my friends mention every summer.
So six years later, I’m digging this simple recipe up from the archives and shouting from the rooftops that you need to “carpe peaches” and whip up a batch right now.
That’s right. I’m talking about peaches and meringue!
Peaches and Meringue
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 4 servings 1x
Description
This peaches and meringue recipe is quick and easy to make, dairy-free, and perfect for summertime!
Ingredients
- 2 large ripe peaches, halved and pitted
- 3 tablespoons granulated white, divided
- 1 large egg white, room temperature
- optional toppings: crushed graham crackers, chopped nuts, granola, caramel sauce, etc.
Instructions
- Preheat oven broiler.
- Places peaches, cut side up, on a baking sheet and sprinkle evenly with 1/4 teaspoon sugar per peach 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.)
- Serve immediately, garnished with any extra toppings if you would like, and enjoy!
Notes
Recipe slightly adapted from Gourmet.
This is such a great idea. Definitely trying it asap! Maybe a with a little honey drizzled on top. Oh yum!
Thanks Julie, we hope you enjoy (and a honey drizzle sounds fantastic)!
Hi Hayley, what a lovely combination! Have you ever thought of grating some fresh cinnamon on top? It goes wonderfully with peaches.
Thanks Charlotta! This is actually Ali’s recipe though : ) We think fresh cinnamon grated on top sounds fantastic, great idea! :)
These look so delicious!!!
Thanks Amanda, we hope you enjoy them!
!!!!!!Bourbon meringue!!!!!!!! Making this with aquafaba STAT!
Haha, we hope you love them! :)
These simply look DIVINE…I cant wait to try them!! <3
Thanks Brittany, we hope you love them!
YUM – these look delicious, and I’m a huge fan of peaches especially this time of year.
Josh | The Kentucky Gent
https://thekentuckygent.com
I love this idea! I love anything “and cream,” and while I don’t have a dairy intolerance, it’s just nice to have some alternatives up your sleeve. Plus, I adore meringue.
Thanks Nicole, we hope you enjoy this recipe! :)
This looks amazing!!! Quick question, would this work with store bought egg whites (left at room temp)? If yes, how much do you think would count as one large egg white?
Thanks Tara! And yes, that should totally work, and one egg white would just be from one egg. We hope you enjoy the recipe! :)
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!
I usually stuff peaches with a sweetened mascarpone cheese. It’s an excellent springtime dessert.