Home › The Waldorf Kitchen › Peach Meringue

Peach Meringue

Peel some ripe peaches and stew them. When nearly done, mix some sugar and a teaspoonful of butter with them. Butter a deep pie-dish, line it with short paste and bake. Remove the crust from the oven, put the stewed fruit in it, cover with the whites of three eggs beaten to a stiff froth and sweetened with three tablespoonfuls of powdered sugar, and put it back in the oven to brown lightly. Serve either hot or cold.