Fine Desserts Meringues with Peach and Raspberry Compote 5 from 8 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Save Recipe Like mini-pavlovas, my Meringues recipe with Peach and Raspberry Compote is way better than you can get at from the dessert section at the store! By Gemma Stafford | August 18, 2020 | 33 Last updated on April 30, 2021 This post may contain affiliate links. Please see my full disclosure for details. Hi Bold Bakers! Meringues have very few ingredients, but for how delicious and simple they are, people are a little timid when it comes to making them. But making perfect meringues, with a crunchy exterior and an incredible marshmallow-like center, takes little more than some patience and maybe a few helpful tips! I recently shared my 5 simple steps to making the Perfect Pavlova, a dessert that I’m so happy is becoming more and more popular around the world! It’s one of my favorite desserts, and one I got to enjoy a lot in Ireland. I even got to convert Kevin into a believer with that recipe — he previously thought a pavlova was a hat! Meringues are just the mini-version of a pavlova. I top these homemade meringues with an irresistible peach and raspberry compote but feel free to use any seasonal fruit. What Are Meringues? Meringues are a dessert made with simple ingredients: whipped egg whites, sugar, and an acidic ingredient — in this meringue recipe, I use white vinegar. If you’ve only had storebought ones, you’ve likely written them off as chalky, but meringues should be airy and light, with a crispy exterior. Sometimes a flavoring is added, like vanilla, but I like to keep it simple by topping with a fruit compote and whipped cream. What You Need To Make Meringues with Peach and Raspberry Compote Measuring Cups and Spoons An electric stand mixer or a hand mixer Cookie sheet Parchment paper Saucepan How To Make Meringues with Peach and Raspberry Compote By following these few steps, and keeping my 5 tips in mind, you’ll be able to achieve a perfect meringue every time (and don’t forget to get the full recipe with measurements, down below)! Preheat your oven to 300°F (150°C) and line a cookie sheet with parchment paper. Using your electric stand mixer or hand mixer, whip egg whites in a clean bowl for 2 minutes on low speed. Do this until bubbles start to form. Turn the machine up to medium-high speed and whip the egg whites until they start to thicken. This should take around 2-3 minutes. Slowly, one tablespoon at a time, add all the sugar until it is incorporated. You want to make sure that your tablespoon is fully incorporated before adding another. The egg whites will double in volume and get shiny. Once you have added all the sugar, add cornstarch and white vinegar and continue mixing for 2 minutes. Scoop out 6 big spoonfuls of meringue onto your prepped cookie sheet. Make a dip in the middle; this is where you’ll pile on your cream and fruit compote. Put the meringue into the oven, turn it down to 250°F (125°C), and bake it for 1 hour and 10 minutes. Turn the off oven, prop the oven door open with a wooden spoon, and leave the meringue in the oven to dry out for 2 hours. To make the Peach and Raspberry Compote: Dissolve the sugar in the water in a small saucepan and bring to a simmer. Remove from heat and add in peaches, raspberries, and vanilla paste. Allow this to cool down and the flavors to combine. There’s no need to stir this. If you do, it will break up the fruit, and we want them to be full. Dollop whipped cream on top of the dried out meringue and top with the fruit compote and a little of the sauce. Gemma’s Pro Chef Tips For Making Meringues Use egg whites that are room temperature; they will whip up much better than straight from the fridge. Fresh eggs are also ideal; they will hold the air better. Use cornflour (cornstarch) to help stabilize egg whites. It helps prevent weeping, but less is more here. Too much cornflour can make the meringues chalky. One teaspoon per egg white is generally a good amount. White vinegar also helps stabilize the egg white foam and prevents the mixture from splitting. Go slow when adding your sugar, spoonful by spoonful, once your meringue forms soft peaks. Patience is key! Cracking is normal, but to help prevent it avoid drastic temperature changes. Keep your meringues in the oven after baking to slow the cooling process. Humidity is not meringues friend — avoid making this recipe on very humid days. How To Store Meringues with Peach and Raspberry Compote You’ll want to enjoy your meringues with the whipped cream and fruit compote either after you assemble them or keep them in the refrigerator and enjoy within a day. Because of the soft texture of the meringues, the whipped cream and compote will cause it to soften and lose crispness. Make Desserts! Perfect Pavlova Ultimate Cream Cheese Brownies Swiss Meringue Buttercream Frosting No-Bake Lemon Meringue Cheesecake And don’t forget to buy my Bigger Bolder Baking Cookbook! Full (and printable) recipe below the video! Try These Recipes! Homemade Chocolate Baklava For Rosh HashanahIndian Fruit SaladRefreshing & Creamy Lemon Posset3 Summer Desserts (Outdoor BBQ Episode) Meringues Recipe with Peach & Raspberry Compote 5 from 8 votes Print Recipe Add to Favorites Loading… Like mini-pavlovas, my Meringues recipe with Peach and Raspberry Compote is way better than you can get at from the dessert section at the store! Author: Gemma Stafford Servings: 6 meringues Dessert Baking Pans Oven Prep Time 30 minsCook Time 1 hr 30 mins Like mini-pavlovas, my Meringues recipe with Peach and Raspberry Compote is way better than you can get at from the dessert section at the store! Author: Gemma Stafford Servings: 6 meringues Ingredients Meringues 4 large egg whites, at room temperature1 cup (8oz/225g) sugar2 teaspoons cornstarch1 teaspoon white vinegarPeach and Raspberry Compote2 medium peaches, sliced¼ cup (2oz/57g) sugar ½ cup (4floz/115ml) water1 cup (142g/5oz) raspberries ¼ teaspoon vanilla paste2 cups (16floz/454ml) heavy whipping cream, whipped Instructions Meringues Preheat the oven to 300°F (150°C). Line a cookie sheet with parchment paper.Using an electric stand mixer or hand mixer, whip egg whites in a clean bowl for 2 minutes on low speed until bubbles start to form.Turn the machine up to medium-high speed and continue whipping until the egg whites start to thicken in roughly 2-3 minutes.Slowly start to add the sugar 1 tablespoon at a time until it is all incorporated. You will see the egg whites double in volume and get shiny.Once the sugar is all gone add in the cornstarch and white vinegar. Continue mixing for 2 more minutes and then turn off the machine.On the cookie sheet, scoop 6 big spoonfuls of meringue. Make the dip in the middle where you will spread the cream.Turn down the oven to 250°F (125°C) and bake for 1hr 10 minutes. Turn off the oven but leave the meringue in the oven to dry out for 2 hours.Peach and Raspberry CompoteIn a small saucepan dissolve the sugar in the water and then bring to a simmer.Remove from the heat and add in the peaches, raspberries, and vanilla paste. Allow to sit to cool down and for the flavors to marry. No need to stir or you will break up the fruit. To assemble the meringues: Dollop whipped cream on top of the meringue and top with the fruit compote and a little sauce. Enjoy after assembled or keep refrigerated and enjoy within a day.