pamela's peachy meringue tart

Ingredients

• Servings: 8
• 1/4 cup egg whites
• 1/4 cup white sugar
• 1/4 cup sifted confectioners' sugar
• 10 peaches, peeled and cut into chunks
• 1 pinch ground cinnamon
• 1 cup heavy cream
• 1/2 teaspoon confectioners' sugar
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 45 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs 15 mins


• preheat an oven to 300 degrees f (150 degrees c). draw a 9-inch circle on a piece of wax or parchment paper with a pencil. place the paper pencil-side down on a baking sheet. butter and sugar the paper.
• beat egg whites until foamy in a large glass or metal mixing bowl. gradually add the white sugar, continuing to beat until stiff peaks form. lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. fold in 1/4 cup confectioners' sugar by gently running the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated.
• transfer the egg white mixture to a large pastry bag fitted with a 1/2-inch tip. pipe a 1/4-inch thick disk inside the circle on the paper. smooth the meringue with a knife, then pipe another layer along the outside edge of the disk to create a wall.
• bake in the preheated oven until the meringue is completely dry, about 1 1/2 hours. transfer the meringue shell to a large plate.
• drain the cut peaches over a strainer set over bowl to collect the peach juice. sprinkle the peach juice with cinnamon. transfer the peaches to another bowl.
• beat heavy cream until foamy in a large glass or metal mixing bowl. add 1/2 teaspoon confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form. lift your beater or whisk straight up: the whipped cream should form a sharp peak that holds its shape. spread a thick layer of whipped cream the meringue shell. spoon the peach chunks over the whipped cream, then drizzle the peach juice on top. garnish with more whipped cream. serve immediately.