Name: Meringues with Peach and Raspberry Compote
Prep time: 30 min
Cook time: 1 min
Ingredients: 4 large egg whites, at room temperature; 1 cup sugar ((8oz/225g)); 2 teaspoons cornstarch; 1 teaspoon white vinegar; 2 medium peaches, sliced; 1/4 cup sugar ((2oz/57g)); 1/2 cup water ((4floz/115ml)); 1 cup raspberries ((142g/5oz)); 1/4 teaspoon vanilla paste; 2 cups heavy whipping cream, whipped ((16floz/454ml))

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These airy, crisp meringues paired with a luscious peach and raspberry compote are a dessert dream come true. The delicate sweetness of the meringue perfectly balances the vibrant, tangy fruit, creating a harmony of flavors that’s simply irresistible. With just 30 minutes of prep and a little patience during the 1 hour 30-minute bake, you’ll craft a treat that’s as light as a cloud yet bursting with indulgence.

Each bite offers a delightful contrast—crunchy on the outside, slightly chewy within, and topped with a velvety compote that melts in your mouth. The peaches bring a juicy, sun-kissed richness, while the raspberries add a bright, zesty pop. It’s a dessert that feels elegant yet effortless, perfect for impressing guests or treating yourself to something special.

Ingredients for Meringues with Peach and Raspberry Compote

Meringues:
4 large egg whites (at room temperature)
1 cup (8oz/225g) sugar
2 teaspoons cornstarch
1 teaspoon white vinegar
Peach and Raspberry Compote:
2 medium peaches (sliced)
¼ cup (2oz/57g) sugar
½ cup (4floz/115ml) water
1 cup (142g/5oz) raspberries
¼ teaspoon vanilla paste (or vanilla extract as a substitute)
To Assemble:
2 cups (16floz/454ml) heavy whipping cream (whipped)

Step-by-Step Instructions

Preheat the oven: Set your oven to 300°F (150°C). Line a cookie sheet with parchment paper.
Whip the egg whites: Using an electric stand mixer or hand mixer, whip the egg whites in a clean bowl for 2 minutes on low speed until bubbles start to form.
Increase speed: Turn the mixer up to medium-high speed and continue whipping until the egg whites thicken, about 2-3 minutes.
Add sugar: Slowly add the sugar, 1 tablespoon at a time, until fully incorporated. The egg whites will double in volume and become shiny.
Mix in cornstarch and vinegar: Add the cornstarch and white vinegar. Continue mixing for 2 more minutes, then turn off the mixer.
Shape the meringues: Scoop 6 large spoonfuls of meringue onto the prepared cookie sheet. Create a dip in the center of each for the whipped cream.
Bake: Reduce the oven temperature to 250°F (125°C) and bake for 1 hour and 10 minutes. Turn off the oven and leave the meringues inside to dry out for 2 hours.
Prepare the compote: In a small saucepan, dissolve the sugar in water and bring to a simmer. Remove from heat and add the peaches, raspberries, and vanilla paste. Let sit to cool and allow flavors to meld (do not stir to avoid breaking the fruit).
Assemble: Dollop whipped cream onto each meringue, then top with the fruit compote and a drizzle of the sauce. Serve immediately or refrigerate and enjoy within a day.

Serving Suggestions to Elevate Your Meringues

For a delightful presentation, consider serving these meringues with a sprinkle of fresh mint leaves or a dusting of powdered sugar on top. You can also pair them with a scoop of vanilla ice cream for a decadent dessert. If you’re hosting a brunch, serve them alongside a pot of hot tea or coffee for a sophisticated touch.

Storage and Reheating Tips for Freshness

Keep the meringues and compote separate until ready to serve to maintain their texture. Store the meringues in an airtight container at room temperature for up to 2 days. The compote can be refrigerated in a sealed jar for up to 3 days. Serve chilled or at room temperature—no reheating needed!

Recipe Variations for a Personal Twist

Feel free to switch up the fruit compote by using strawberries or blackberries instead of peaches and raspberries. You can also add a hint of lemon zest to the meringue mixture for a zesty flavor. For a nutty twist, fold in a handful of finely chopped pistachios before baking.

Time-Saving Tips for Busy Bakers

To save time, prepare the compote a day ahead and refrigerate. You can also whip the cream in advance and store it in the fridge for up to 12 hours. Use a piping bag for quicker and more uniform meringue portions. If you’re short on cooling time, reduce the drying period in the oven to 1 hour—though the meringues may be slightly softer.

Equipment Guidance for Perfect Meringues

A stand mixer or hand mixer is essential for achieving stiff peaks in your meringue. Use a silicone spatula to gently fold in ingredients without deflating the mixture. A parchment-lined baking sheet ensures easy removal and prevents sticking. For precise measurements, a kitchen scale can help with accurate sugar and egg white quantities.