Meringue Nests with Cinnamon Glazed Peaches

Low fat but still delicious, meringues are easy to make with Naturegg Simply Egg whites.

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

2/3 cup / 150 g: Naturegg Simply Egg Whites cracked eggs, well shaken
1/4 tsp / 1 ml: cream of tartar
1 cup / 250 ml: granulated sugar
1 tsp / 5 ml: white vinegar
1/2 tsp / 125 ml: almond extract
1/2 cup / 125 ml: apricot jam
1 tbsp / 15 ml: butter
1 tsp / 5 ml: cinnamon
12: medium peaches, peeled, pitted and sliced or 2 cans (28 oz/796 mL each) sliced peaches, drained

Line two baking sheets with parchment or wax paper. Beat liquid egg whites and cream of tartar until soft peaks form. Gradually beat in sugar and continue beating until stiff shiny peaks form. Fold in vinegar and almond extract.
Drop meringue by large spoonfuls onto prepared trays, making 12 meringues. Use back of spoon to make an indentation in centre of each.
Bake at 275°F (140°C) about 1 hour or until crisp and pale brown. Cool on rack. (If making ahead, store in airtight container for up to 2 days.)
Melt jam, butter and cinnamon in small saucepan or microwave oven. Brush evenly over peach slices. Preheat indoor or outdoor grill (using grill basket) sprayed with nonstick cooking spray. Grill peaches 1-2 minutes per side or until lightly browned. Brush with any remaining jam mixture.
Place meringues on dessert plates. Arrange peach slices in hollows of each meringue. Serve immediately.

This recipe was made with:

Made from 100% pure egg whites. We mean simple.

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Many chefs claim that using a copper bowl (considered a "reactive" bowl) will promote firm, glossy peaks and prevent over-whipping.