Instructions
First, focus on the fruit
- Preheat the oven to 175 degrees Celsius. In a small roasting pan mix the brown sugar, peaches, apricots, cinnamon, and lemon juice.
- Roast in the oven for about 10-15 minutes or until the sugar has melted and the peaches have softened.
Remove from the oven and set aside to start the meringue.
Next, the meringue magic
- Turn down the oven to 100C. Place the sugar and egg whites in the bowl of your mixer fitted with a whisk and
start on to the lowest setting (this creates millions of tiny
air bubbles, which gives the meringue its stability). - Mix for 2 minutes or until the mixture is completely smooth, thick and silky white. Turn the mixer up to medium-high and whip until the meringue can form stiff peaks.
- Pour the meringue on a baking paper lined tray. Using
a spoon, gently make a well in the centre, starting in the middle and working your way out. Bake for at least 3 hours.
Finally, assemble and decorate
- When ready to serve, whip the cream and fill the meringue well. Place the roasted fruit on top and let the juices run down the side of the meringue.
- Serve immediately and enjoy.
Some expert tips
- Cooking time will depend on the ripeness of the peaches. Decrease the roasting time for softer ripe fruit.
- The peaches can be roasted ahead of time and left
in the fridge overnight until you are ready to serve. Leave them in the juice when storing. - Two good clues your meringue has cooked is that it sounds hollow when you tap it, and peels off the
baking paper with little to no resistance.