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1
Preheat the oven to 300.
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2
Arrange the peaches in a deep baking dish without touching and cover tightly with foil.
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3
Bake the peaches for about 1 hour, until tender.
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4
Let cool.
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5
Carefully peel the peaches, then halve and pit them.
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6
Cut the peaches into 1/2-inch wedges and return them to the baking dish with any juices.
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7
Refrigerate for at least 2 hours or overnight.
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8
Lower the oven temperature to 225.
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9
Line a baking sheet with parchment paper.
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10
In a medium bowl, using an electric mixer, beat the egg whites with the Campari until very soft peaks form.
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11
Beat in the granulated sugar, 1 tablespoon at a time, until the whites are stiff and glossy.
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12
Sift the 1/2 cup of confectioners' sugar over the meringue and quickly beat it in.
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13
Spoon the meringue onto the parchment paper-lined baking sheet in 4 mounds.
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14
Using the back of a spoon, make a well in the center of each meringue mound to create bowls.
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15
Bake the meringues in the center of the oven for 1 hour, then turn the oven off and let the meringues cool in the oven for about 1 1/2 hours.
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16
The centers of the meringues will be slightly soft.
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17
Meanwhile, in a microwave-safe bowl, combine the turbinado sugar with the water and heat at high power for 1 minute.
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18
Stir until the sugar is dissolved.
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19
Transfer the mixture to a blender, add the raspberries and puree.
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20
Strain the raspberry sauce through a sieve to remove the seeds.
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21
Refrigerate until chilled.
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22
In a bowl, beat the cream with the remaining 1 tablespoon of confectioners' sugar at medium-high speed until just firm.
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23
Fill the meringues with the cream.
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24
Using a slotted spoon, top with the peaches.
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25
Drizzle with the raspberry sauce and serve.
