Description Edit

A bit of work but very well worth it. - This makes a great finale dessert to any special summertime meal.

Ingredients Edit

Directions Edit

  1. In a mixer, combine egg whites, salt and cream of tartar.
  2. Beat until the eggs have doubled in volume.
  3. Add 1½ cups sugar, very slowly, being sure that the sugar is dissolved.
  4. Beat in 1½ tsp vanilla.
  5. Spoon this mixture into a buttered 8” springform pan. Make a depression in the center, about 5” wide and 1” deep.
  6. Place in a preheated 400 °F oven. Place the cake in the oven, close the door and shut off the heat.
  7. Let this meringue stay in the oven for 12 hrs. or preferably overnight. Do not open the oven door.
  8. The following morning, remove from the oven and run a spatula around the edges. Release the spring and very gently remove the sides. Loosen the meringue from the bottom and place on a serving plate.
  9. Peel and slice the peaches, sprinkle them with fresh lemon juice. Add ¼ cup sugar and gently toss.
  10. Soften unflavored gelatin in water.
  11. Place in a pan of hot water; stir until completely dissolved.
  12. Stir gelatin mixture into peaches, and chill in refrigerator until mixture has thickened.
  13. Whip heavy cream until very thick, adding 1 tbs. sugar slowly while whipping.
  14. Stir in ¼ tsp. vanilla into whipped cream.
  15. Pile the peach mixture onto the meringue; top with the vanilla whipped cream.
  16. Garnish with additional fresh peach slices and serve.
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