For sure we need a light dessert in the summertime and this one just might fill the bill – over and over again. Scrumptious to say the least. It has two of my most favourite fruits – peaches and raspberries.
- 4 egg whites
- 1 cup white sugar
- 1 tbsp. cornstarch
- 1 tsp. white vinegar
- 1 tsp. good vanilla extract
Beat egg whites in a large bowl, using an electric mixer on high just until soft peaks appear. One tablespoon at a time, add the sugar, beating until stiff, glossy peaks appear. Test to ensure the sugar has all dissolved. To do this, take a pinch of the meringue and rub it between your fingers.
Beat in the cornstarch, vinegar and vanilla until well combined. On 2 parchment lined baking sheets, make 6 large dollops ( 3 each pan), spreading each one into 4 1/2 inch circles. Indent the centers slightly and push the sides up to make a nest.
In a preheated oven of 250 degrees, bake for 75 minutes. They should be crisp but still white. Turn off the oven and let them dry for another hour. Do not remove these from the pans until completely cool.
- 1 1/2 cups whipping cream
- 2 tbsp. icing sugar
- 3 tbsp. Amaretto liqueur
- 3 tbsp. brown sugar
- 3 ripe peaches, skin removed and sliced in thin wedges
- 1 pint container of fresh raspberries
- baby basil leaves for garnish (this is optional)
Beat the cream with icing sugar until soft peaks form (2 minutes). Set aside.
Stir the Amaretto with brown sugar until the sugar dissolves. Gently stir in the peach edges and raspberries just until they are coated.
Spoon the whipped cream into the meringues. Top with the peaches and raspberries and then……drizzle the remaining juices over the top. Place one or two baby basil leaves on top.
Voila! You are the master and you did it. Damn!