Peach Meringue

While at my local grocery store I scoped out some big, delicious looking peaches; the last of the summer crop.  I snatched them up and giddily planned for a scrumptious peach pie, Mwahahaha :) But when I got around to making it I was dismayed to discover that I was missing some ingredients that I just didn't feel I could do without.  So, like the theme of my life, I rolled with it and came up with this super healthy and amazingly easy dessert.  It's so simple yet so unique and delicious you'll hardly realize how healthy this decedent dessert is.  And just like the reoccurring theme of life, I usually discover that rolling with it turns out to be just what I needed after all! 

Peach Meringue
Makes enough for 8 servings.

4 ripe peaches, halved with pits removed
1/2 a lemon, juiced
ground cinnamon...and plenty of it

3 egg whites
1/4 tsp. cream of tarter
1/4 tsp. vanilla extract
1/4 cup pure maple syrup or honey

Prep:  Begin by preparing the peaches.  If you're like me and getting the peach pit out without tearing the peach apart raises your blood pressure and causes you to mutter things under your breath then try what I happily discovered.  Once you have the peach in half, use a melonballer to gently cut the pit away from the peach.  No cursing necessary :)  Get everything ready to make the meringue out on the counter except the eggs. Leave them in the fridge until you're ready to use them.

Peaches:  Preheat the broiler or griddle.  All you need to do here is get the top of the peach hot and a little caramelized.  Begin by squeezing some lemon juice over the cut side other peaches.  Now either place peaches cut side up in a muffin tin (so they don't fall over) under the broiler for 5 minutes or cut side down on a hot, hot griddle until they begin to caramelize. Either way you choose when you're done get the oven preheating to 325.

Meringue:  Now that you're ready for the meringue go ahead and take the eggs out of the fridge.  Cold eggs separate better.  Crack the egg in half over a bowl and carefully slide the egg yoke back and forth from either side of the egg shell allowing the egg whites to fall into the bowl. Be careful not to get any yoke in with the whites, the meringue won't work right if you do. Once you have the whites separated add the cream of tarter and vanilla.  Using a hand mixer, start beating the whites until they are frothy white and hold a peak when you lift the beaters out.   Measure your sweetener of choice and very slowly drizzle it into the egg whites while you beat it with the mixer.

Put it together:  Simply place your peaches cut side up in a muffin tin if you haven't already done that and sprinkle with cinnamon. Plop a big dollop of meringue on each peach and sprinkle with more cinnamon.  Put it in the oven on the lower middle rack and let them bake for about 20 minutes.  The hot broiled or grilled peaches with help the meringue begin to cook on the bottom so make sure the peaches are hot when you put the meringue on.  Once they're done, allow to cool a little then carefully remove using a big spoon or tongs straight into your serving dish.

Eat:  Now eat them right away!  Meringue doesn't keep well and neither will the peaches so half the recipe if you need to.



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Monday, 23 November 2020

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Melissa Moore has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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