Imagine a dessert that combines the delicate crunch of meringue, the silky smoothness of whipped cream, and the juicy sweetness of fresh peaches - all in one irresistible cake. This Peach Almond Meringue Cake is not just a dessert; it's a culinary masterpiece that will transport your taste buds to a realm of pure bliss. Perfect for summer gatherings, elegant dinner parties, or when you simply want to treat yourself to something extraordinary, this recipe promises to be a showstopper that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon almond extract
- 2 cups sliced peaches
- 1 cup heavy cream
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 300°F (150°C). Line a 9-inch round baking pan with parchment paper, ensuring the sides are also covered.
- Separate egg whites into a large clean, dry mixing bowl. Ensure no yolk is present, as this can prevent proper meringue formation.
- Using an electric mixer, beat egg whites on medium speed until soft peaks begin to form. Gradually add granulated sugar while continuing to beat.
- Increase mixer speed to high and beat until stiff, glossy peaks form. This should take about 5-7 minutes. The meringue should be thick and hold its shape when the beater is lifted.
- Gently fold in almond extract, being careful not to deflate the meringue. Use a spatula with a folding motion to incorporate the extract evenly.
- Spread the meringue mixture evenly into the prepared baking pan, creating a smooth surface with slightly raised edges.
- Bake in the preheated oven for 50 minutes, or until the meringue is crisp on the outside and slightly golden. Turn off the oven and leave the meringue inside with the door slightly ajar to cool completely.
- While the meringue cools, prepare the whipped cream by beating heavy cream with powdered sugar until soft peaks form.
- Once the meringue is completely cool, carefully remove it from the pan using the parchment paper.
- Top the meringue with whipped cream, spreading it evenly across the surface.
- Arrange fresh sliced peaches decoratively on top of the whipped cream.
- Chill the cake for at least 30 minutes before serving to allow flavors to meld and cream to set.
- Serve chilled, cutting into wedges. Garnish with additional peach slices or toasted almond slivers if desired.
Tips
- • Ensure your mixing bowl and beaters are completely clean and free from any oil or grease, as this can prevent egg whites from forming proper peaks. • Use room temperature egg whites for better volume and easier whipping. • Add sugar gradually to help stabilize the meringue and create a glossy, stable mixture. • Be patient when folding in extracts - use a gentle, over-and-under motion to maintain the meringue's airiness. • Allow the meringue to cool completely in the oven with the door slightly open to prevent cracking. • For the best texture, chill the cake before serving to let the flavors meld and the cream set perfectly. • Optional: Toast some almond slivers to sprinkle on top for an extra layer of flavor and crunch.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 40mg
