Individual meringues are beautiful for dinner parties. A modern twist on an Australian classic.
Preheat oven to 120ºC.
To make the meringues, whisk egg whites and salt until stiff peaks have formed.
Add sugar 1 tablespoon at a time, beating continuously until all sugar is dissolved and meringue is glossy and thick.
Place meringues on a tray lined with baking paper and bake for 1 hour 20 minutes.
Allow to cool in the oven.
For the peaches, place sugar, cinnamon and orange blossom water in a saucepan with 1 ½ cups water and stir over a medium heat until dissolved.
Cut peaches into quarters and remove stone.
Add peaches to poaching liquid and simmer for 5 minutes or until fruit is tender.
Remove peach quarters and peel off the skins.
Return the peach skins to the poaching liquid and boil until liquid is reduced to syrup.
Strain the syrup over peaches.
To assemble, crush the tops of the meringues to allow the ice cream to sit on top, place peach pieces on side and drizzle with a little of the syrup.
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