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Published 7/31/2013
PEACH MERINGUES
By Gwen Prichard

Meringues:
4 egg whites
1/4 tsp cream of tartar
1 cup sugar

Beat egg whites until foamy, add cream of tartar and beat until soft peaks
form. Gradually beat in sugar; continue beating until stiff peaks form. Spoon
into 6 mounds on lightly buttered foil on a baking sheet and shape into nests
with back of spoon.

Bake in a preheated oven at 275 F for 45 minutes, then reduce .heat to 250
and bake 15 minutes or until lightly browned and firm to touch. Cool and
remove from foil.

Filling:
4 egg yolks
1/2 cup sugar
2 Tbsps orange juice
1 Tbsp orange rind, grated
1/8 tsp salt
1 cup heavy cream, whipped
3 large yellow freestone Moraga Farmers' Market peaches,
peeled and diced
1 large yellow freestone Moraga Farmers' Market peach,
peeled and sliced for garnish

Beat egg yolks slightly in the top of a double boiler; add sugar, orange juice,
rind, and salt. Cook over boiling water, stirring constantly until thick, 8-10
minutes. Cool. Fold in whipped cream and orange bits. Spoon into shells. Chill
overnight. Garnish with additional orange sections.

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