Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Peach | 1 medium (150g) | 59 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 egg whites
- ¼ tsp salt
- ½ tsp cream of tartar
- 1½ cups + ¼ cup + 1 tbs sugar
- 1½ tsp + ¼ tsp vanilla
- 2 lbs of fresh peaches
- 2 tbs of fresh lemon juice
- 1 envelope unflavored gelatin
- 2 tbs water
- ¾ cup heavy cream
Directions
In a mixer, combine egg whites, salt and cream of tartar.
Beat until the eggs have doubled in volume.
Add 1½ cups sugar, very slowly, being sure that the sugar is dissolved.
Beat in 1½ tsp vanilla.
Spoon this mixture into a buttered 8” springform pan. Make a depression in the center, about 5” wide and 1” deep.
Place in a preheated 400°F oven. Place the cake in the oven, close the door and shut off the heat.
Let this meringue stay in the oven for 12 hrs. or preferably overnight. Do not open the oven door.
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.
Peel and slice the peaches, sprinkle them with fresh lemon juice. Add ¼ cup sugar and gently toss.
Soften unflavored gelatin in water.
Place in a pan of hot water; stir until completely dissolved.
Stir gelatin mixture into peaches, and chill in refrigerator until mixture has thickened.
Whip heavy cream until very thick, adding 1 tbs. sugar slowly while whipping.
Stir in ¼ tsp. vanilla into whipped cream.
Pile the peach mixture onto the meringue; top with the vanilla whipped cream.
Garnish with additional fresh peach slices and serve.
Category:Peach Recipes
Category:Dessert Recipes