Meringue Nests with Cinnamon Glazed Peaches

Low fat but still delicious, meringues are easy to make with Naturegg Simply Egg whites.

  • Prep time: 15 min
  • Makes: 12 servings
  • Cook time: 60 min

Nutritional Information


  • Calories 104
  • Fat 1 g
  • Cholesterol 2 mg
  • Carbohydrates 24 g
  • Dietary Fibre 1 g
  • Protein 1 g
  • Potassium* 127 mg
  • Calcium 16 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued


2/3 cup / 150 g
Naturegg Simply Egg Whites cracked eggs, well shaken
1/4 tsp / 1 ml
cream of tartar
1 cup / 250 ml
granulated sugar
1 tsp / 5 ml
white vinegar
1/2 tsp / 125 ml
almond extract
1/2 cup / 125 ml
apricot jam
1 tbsp / 15 ml
1 tsp / 5 ml
medium peaches, peeled, pitted and sliced or 2 cans (28 oz/796 mL each) sliced peaches, drained


  1. Line two baking sheets with parchment or wax paper. Beat liquid egg whites and cream of tartar until soft peaks form. Gradually beat in sugar and continue beating until stiff shiny peaks form. Fold in vinegar and almond extract.

  2. Drop meringue by large spoonfuls onto prepared trays, making 12 meringues. Use back of spoon to make an indentation in centre of each.

  3. Bake at 275°F (140°C) about 1 hour or until crisp and pale brown. Cool on rack. (If making ahead, store in airtight container for up to 2 days.)

  4. Melt jam, butter and cinnamon in small saucepan or microwave oven. Brush evenly over peach slices. Preheat indoor or outdoor grill (using grill basket) sprayed with nonstick cooking spray. Grill peaches 1-2 minutes per side or until lightly browned. Brush with any remaining jam mixture.

  5. Place meringues on dessert plates. Arrange peach slices in hollows of each meringue. Serve immediately.

This recipe was made with:

Naturegg Simply Egg Whites

Made from 100% pure egg whites. We mean simple.

Learn More

Tips: Whipping

When whipping eggs, start with a low speed and then gradually work up to the whip setting on the mixer. The lower speed stretches the protein molecules and makes the mixture more readily accept air.

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