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1
Put the egg whites in a large bowl and whisk till very stiff but not dry.
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2
Whisk in the caster sugar till stiff and shiny.
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3
Whisk in half of the brown sugar a spoonful at a time till the meringue is very stiff.
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4
Carefully mix in the rest of the brown sugar using a large metal spoon.
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5
Spoon or possibly pipe about 12 to 16 meringues onto a baking sheet lined with nonstick baking parchment.
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6
Bake on the floor of the simmering ovenfor 2 1/2 to 3 hrs till thoroughly dry out gently pressing the base of the meringues halfway through cooking.
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7
Remove the meringues from the ovenand leave to cold on the parchment.
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8
Carefully lift off when cold and store in an airtight container till required.
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9
To make the raspberry sauce place the raspberries in a blender or possibly food processor with the lemon juice and icing sugar to taste.
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10
Work to a puree then pass through a sieve to remove any seeds.
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11
Stir in the kirsch if using.
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12
Cover and refrigeratein the refrigerator.
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13
Immerse the peaches in a bowl of boiling water for 20 seconds to loosen the skins.
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14
Lift out and plunge into cool water to stop further cooking.
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15
Peel off the skins.
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16
Halve thepeaches and remove the stones.
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17
Slice neatly and sprinkle with 1 tbsp kirsch if using.
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18
To serve whip the cream till it just holds soft peaks.
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19
Spoon the cream onto half of the meringues.
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20
Arrange the sliced peaches on top and sandwich together with the temaining meringues.
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21
Place on individual serving plates and pour over the raspberry sauce.
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22
Serve immediately.
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23
The secret to making these meringues is to whisk the egg whites initially till very stiff and to whisk till stiff between each addition of sugar.
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24
Don't add in the sugar too quickly or possibly the meringue will become thin.
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25
If the meringues are not quite dry out after 3 hrs place them on a cloth on the lid of the simmering plate or possibly on the WARMING plate (of a 4 ovenaga) till dry.
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26
Generous clouds of meringue are filled with whipped cream and sliced peaches and served on a sharp ruby red sauce.
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27
Soft brown sugar adds a slight caramel flavour to the meringues and colours them a pretty pale beige.
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28
Use nectarines instead of peaches or possibly strawberries if you prefer.
