Baked peach and blueberry meringues

Cooking time: 15 to 18 minutes

Serves: 4


  • 2 egg whites, at room temperature
  • 1/3 cup castor sugar
  • 250g diced peaches, in natural juice
  • 1 cup of blueberries (thawed if using frozen)
  • 2 tablespoon almond meal
  • 1 dessert spoon sugar (extra)


  1. Preheat oven to 220°C(200°C fan-forced)
  2. Combine the fruit with the almond meal and the dessert spoon of sugar
  3. Distribute the mixture among 4 ovenproof dishes(¾ cup capacity) and set aside
  4. Beat egg whites in a clean, dry bowl until firm peaks form
  5. Add the castor sugar a little at a time, beating well after each addition until the sugar is dissolved and the mixture is thick  and glossy
  6. Pile the meringue on top of the fruit mixture
  7. Bake for approximately 15 to 18 minutes, or until meringue is lightly browned.