Meringues With Caramelised Peaches
Ingredients
Meringues:
4 egg whites
Pinch of salt
1 cup caster sugar
1 tsp vanilla essence
Caramelised Peaches:
3 fresh peaches, halved and pitted
2 Tbsp butter
2 Tbsp maple syrup, plus extra for drizzle
250g (1 cup) Tatua Mascarpone
Method
Meringues:
- Preheat oven to 120°C and prepare an oven tray by lining it with cooking paper.
- With an electric beater, or stand mixer, beat the egg whites and salt until soft peaks form.
- Add sugar gradually, a spoonful at a time, whilst still beating. When all sugar has been added, beat on high speed for three minutes until you have a stiff, glossy meringue mixture.
- Add vanilla and beat for 30 seconds.
- Dollop heaped spoonful's of meringue onto the baking tray allowing space between each, as they will expand while cooking. This mixture will make six large meringues, or 10 medium meringues. You can smooth them out or keep them rustic.
- Bake in the oven for 45 minutes, or until golden, then turn the oven off and leave in the oven to cool. This may take a few hours. Try not to open the oven while they are cooking or starting to cool as it may cause them to crack and sink.
- Remove from oven when cool and place on serving plates.
Caramelised Peaches:
- Heat fry pan or skillet over a medium heat and add butter and maple syrup.
- When the butter has melted and sizzling, place the peaches in the fry pan, flesh side down.
- Cook peaches for four minutes, or until caramelised underneath, then turn them over and cook for a further two minutes.
- Serve meringues on individual plates, topped with a big dollop of Tatua Mascarpone, a caramelised peach, and extra maple syrup.
