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Pamela's Peachy Meringue Tart

Pamela's Peachy Meringue Tart


"Heaven! Peaches need to be in season and delicious for this to work. But when the peaches are good - this is sensational. It's light and you always want more. Be generous with your peaches!"
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2 h 15 m servings 179 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 179 kcal
  • 9%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 18.8g
  • 6%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 29 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 300 degrees F (150 degrees C). Draw a 9-inch circle on a piece of wax or parchment paper with a pencil. Place the paper pencil-side down on a baking sheet. Butter and sugar the paper.
  2. Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the white sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold in 1/4 cup confectioners' sugar by gently running the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated.
  3. Transfer the egg white mixture to a large pastry bag fitted with a 1/2-inch tip. Pipe a 1/4-inch thick disk inside the circle on the paper. Smooth the meringue with a knife, then pipe another layer along the outside edge of the disk to create a wall.
  4. Bake in the preheated oven until the meringue is completely dry, about 1 1/2 hours. Transfer the meringue shell to a large plate.
  5. Drain the cut peaches over a strainer set over bowl to collect the peach juice. Sprinkle the peach juice with cinnamon. Transfer the peaches to another bowl.
  6. Beat heavy cream until foamy in a large glass or metal mixing bowl. Add 1/2 teaspoon confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream should form a sharp peak that holds its shape. Spread a thick layer of whipped cream onto the meringue shell. Spoon the peach chunks over the whipped cream, then drizzle the peach juice on top. Garnish with more whipped cream. Serve immediately.


  • Cook's Notes
  • All ovens are different. You will need to play with the cooking temperature and time on the meringues. Faster oven and faster time if you want the meringue to be chewier. Slower, longer for crispier.
  • Be gentle when handling; meringue can be extremely fragile. Assemble the tart at the last minute; meringue gets soggy very quickly.

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I wasn't too crazy about the cinnamon peach juice combo...I think if the peaches were warmed, and the juice mixture thickened, it would've been better - not sure...not a bad dessert. I chose to...

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