• 1 tsp cornflour
  • ½ tsp Gregg's Ground Mixed Spice
  • 1 tsp white wine vinegar
  • 1 tsp vanilla extract
  • ½ cup caster sugar
  • ¼ cup soft brown sugar
  • 4 egg whites
  • 1 punnet strawberries
  • 1 cup cream, whipped or 1 cup Greek-style yoghurt
  • 410g can Wattie’s Peaches Sliced in Clear Fruit Juice
  1. Preheat oven to 140°C (fan assisted). Mix cornflour, Gregg’s Ground Mixed Spice, white wine vinegar and vanilla extract together to make a paste. Set aside. Mix caster and brown sugar together.
  2. Whisk egg whites together in a clean bowl until soft peaks form. Continue whisking, adding sugar a little at a time alternately with the cornflour mixture until the meringue is stiff and glossy.
  3. Spoon 6 meringues, spaced apart onto a baking tray lined with baking paper. Shape into nests by making dips in the centre with the back of a spoon. Bake for 1 hour. Turn off the oven and leave to cool in the oven for a further 1 hour.
  4. To serve place a meringue nest on a serving plate. Fill with whipped cream or Greek-style yoghurt and fresh strawberries. Spoon the peach coulis over the meringue.

To Make the Peach Coulis:

  1. Place the Wattie’s Peaches Sliced in Clear Fruit Juice in a food processor or blender and process until smooth.

Made With

Peaches Sliced in Clear Fruit Juice

Grown under the sun in Hawke’s Bay orchards and hand-picked, only the finest golden peaches are good enough to be chosen by Wattie’s.

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