Peach Meringue

Ellen Bottiny

This is SOOOO good in July and August with good peaches.

  • 6 egg whites
  • ½ t. cream of tartar
  • ½ t. salt
  • 1 ½ cup sugar
  • 1 pint whipped cream
  •  sliced fresh peaches (or other seasonal fruit)

Put egg whites in large mixing bowl, add cream of tartar and salt and beat until frothy.  Gradually add sugar and beat until stiff.  Put in a quiche pan (or large pie tin) and place in a 450 preheated oven and turn off the heat.  Leave overnight.  Spread with whipped cream 3 hours or so before serving to soften it.  Refrigerate.  Top with fresh fruit before serving.

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