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Mini Meringues with Fragrant Peaches

Individual meringues are beautiful for dinner parties. A modern twist on an Australian classic.



  • 1.

    Preheat oven to 120ºC.

  • 2.

    To make the meringues, whisk egg whites and salt until stiff peaks have formed.

  • 3.

    Add sugar 1 tablespoon at a time, beating continuously until all sugar is dissolved and meringue is glossy and thick.

  • 4.

    Place meringues on a tray lined with baking paper and bake for 1 hour 20 minutes.

  • 5.

    Allow to cool in the oven.

  • 6.

    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.

  • 7.

    Cut peaches into quarters and remove stone.

  • 8.

    Add peaches to poaching liquid and simmer for 5 minutes or until fruit is tender.

  • 9.

    Remove peach quarters and peel off the skins.

  • 10.

    Return the peach skins to the poaching liquid and boil until liquid is reduced to syrup.

  • 11.

    Strain the syrup over peaches.

  • 12.

    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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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Sauvignon Blanc and Rose are the best wines to pair with Mini Meringues with Fragrant Peaches.


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Posted by Lachlan's MumReport
I am going to try the peaches tomorrow and put them with yoghurt. Looking forward to giving it a go!
Posted by Report
no* not know
Posted by Report
how many servings is it?