Difficulty: Average
Make Ahead
Serves 8-10
Ingredients:
Meringue
- 6 egg whites
- 1 teaspoon cream of tartar
- 1-1/2 cups superfine sugar
- 2 teaspoons white vinegar
- 1 teaspoon vanilla
Filling
- 2-1/2 pounds fresh peaches (about 8)
- 2 cups heavy cream
- 1/4 cup confectioners’ sugar
Instructions:
- Preheat oven to 200 degrees.
- Cover 2 cookie sheets with brown paper and draw three 8″ circles on paper.
- Beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar.
- Add vinegar and vanilla.
- Beat 5-6 minutes longer until stiff.
- Spread evenly on circles.
- Bake for 3 hours.
- Turn off heat and let meringue stand in oven 3 hours to cool.
- Peel and slice peaches, then crush them.
- Beat cream until stiff.
- Fold in peaches and confectioners’ sugar.
- Place 1 meringue on platter.
- Spread with one-third of the cream mixture.
- Repeat with other layers.
- Refrigerate 1 hour before serving.