Meringue Nests with Cinnamon Glazed Peaches


  • 2/3 cup Puregg liquid egg whites
  • ¼ tsp cream of tartar
  • 1 cup granulated sugar
  • 1 tsp white vinegar
  • ½ tsp almond extract
  • ½ cup apricot jam
  • 1 tbsp butter
  • 1 tsp cinnamon
  • 12 medium peaches, peeled, pitted and sliced


  1. 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
  2. Drop meringue by large spoonfuls onto prepared trays, making 12
    meringues. Use back of spoon to make an indentation in centre of each.
  3. 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.)
  4. 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.
  5. Place meringues on dessert plates. Arrange peach slices in hollows of each
    meringue. Serve immediately.