Peaches and Cream Meringue

Peaches & Cream Pavlovas

Nothing like biting into a juicy, fresh peach to feel that instant summer refreshment. In season in Georgia and South Carolina from May to August, it’s pretty easy to find perfectly ripe peaches right now at your local grocery store. What better way to let the peaches shine in a dessert than my complementing them with light, fluffy cream? And how about a crispy meringue to add some variety of texture? Enter: Peaches & Cream Pavlovas!

The delicious Pavlova, a classic dessert from Australia/New Zealand, is one of my favorite gluten-free desserts because it’s naturally gluten-free and pairs beautifully with a multitude of flavors, from berries to chocolate and so much more.

To make a good Pavlova, you need good quality egg whites. I use Nature’s Yoke pasture-raised eggs. I also use organic sugar and, for the whipped cream, I use organic heavy cream. Make sure to get peaches that are still firm but ripe.

For more Pavlova recipes, click here.

Peaches and Cream Meringue Recipe

5 from 1 vote
Peaches and Cream Meringue
Peaches & Cream Pavlovas
Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
 
Course: Dessert
Cuisine: Australian/New Zealand
Servings: 4 servings
Calories: 408 kcal
Author: Carol Kicinski
Ingredients
  • 2 large pastured egg whites , at room temperature
  • ¼ teaspoon kosher or fine sea salt
  • ¼ teaspoon cream of tartar
  • ½ cup superfine sugar
  • 2 teaspoons pure vanilla extract , divided
  • ¾ teaspoon cornstarch
  • 2 firm but ripe peaches
  • 4 teaspoons powdered sugar , divided
  • 1 cup heavy cream
  • ¼ cup chopped pistachios
  • Mint leaves , for garnish
Instructions
  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Beat the egg whites, salt, and cream of tartar starting on low and gradually increasing the speed to high until the egg whites start to get foamy. Gradually add the sugar, 1 tablespoon at a time, and beat until stiff, glossy peaks form. Beat in 1 teaspoon vanilla and the cornstarch.

  3. Place 4 equally sized mounds of the meringue on the prepared baking sheet then, using the back of a spoon, form into rounds about 3 inches in diameter and create a little well in the center of each mound. Place in the oven, then immediately lower the heat to 200 degrees. Bake for 90 minutes or until firm and dry. Let cool completely.

  4. Pit and slice the peaches and place in a bowl with 2 teaspoons of powdered sugar, gently toss to coat, and let sit at room temperature.

  5. When the pavlovas are cool, whip the cream with the remaining 1 teaspoon vanilla and 2 teaspoons powdered sugar until stiff peaks form.

  6. Spoon the whipped cream into the pavlovas, top with the peaches, pistachios, and mint leaves, and serve.

Nutrition Facts
Peaches & Cream Pavlovas
Amount Per Serving
Calories 408 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 14g70%
Cholesterol 82mg27%
Sodium 194mg8%
Potassium 321mg9%
Carbohydrates 44g15%
Fiber 2g8%
Sugar 37g41%
Protein 5g10%
Vitamin A 1151IU23%
Vitamin C 6mg7%
Calcium 51mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Cream Meringue Nature's Yoke Pavlova Peach
0 shares
Previous Post

Grilled Fish with Brazilian Salsa

Next Post

Sugar-Free Marinated Flank Steak

Leave a Reply

Your email address will not be published. Required fields are marked *