Line two baking sheets with parchment or wax paper. Beat liquid egg
whites and cream of tartar until soft peaks form. Gradually beat in sugar and
continue beating until stiff shiny peaks form. Fold in vinegar and almond
Drop meringue by large spoonfuls onto prepared trays, making 12
meringues. Use back of spoon to make an indentation in centre of each.
Bake at 140°C about 1 hour or until crisp and pale brown. Cool on
rack. (If making ahead, store in airtight container for up to 2 days.)
Melt jam, butter and cinnamon in small saucepan or microwave oven.
Brush evenly over peach slices. Preheat indoor or outdoor grill (using grill
basket) sprayed with nonstick cooking spray. Grill peaches 1-2 minutes per
side or until lightly browned. Brush with any remaining jam mixture.
Place meringues on dessert plates. Arrange peach slices in hollows of each
meringue. Serve immediately.