-
1
To make the meringues: Position rack in center of oven and preheat to 250 degrees.
-
2
Line baking sheet with parchment paper.
-
3
Whisk 1 1/2 tablespoons sugar and cornstarch in a small bowl to blend; set aside.
-
4
Using an electric mixer, beat egg whites and cream of tarter in a large bowl until soft peaks form.
-
5
Beat in vanilla.
-
6
Gradually beat in remaining 6 1/2 tablespoons sugar, 1 tablespoon at a time; contine to beat until stiff peaks form.
-
7
Sift cornstarch mixture over meringue and gently fold in with rubber spatula just until incorporated.
-
8
Spoon meringue onto prepared baking sheet in 6 mounds (about 1/4 cup each), spacing apart.
-
9
Using back of spoon, make indentation in center of each mound, forming each meringue into 3-inch diameter nest.
-
10
Bake meringues until crisp and barely golden on outside but still soft on the inside, about 55 minutes.
-
11
Using metal spatula, transfer meringues to rack and cool completely.
-
12
(Can be made 1 day ahead.
-
13
Store in single layer in airtight container at room temperature.
-
14
).
-
15
For the Peaches: Combine 2 cups water, 1 1/4 cup sugar, fresh lemon juice, and sliced ginger in large saucepan.
-
16
Bring to a boil, stirring until sugar dissolves.
-
17
Reduce heat to medium and simmer 5 minutes.
-
18
Add peeled peach halves to syrup in pan, remove from heat.
-
19
Allow peaches to cool to room temperature in syrup, turning occasionally.
-
20
Transfer peaches with syrup to medium bowl; cover and chill until cold.
-
21
(Peaches can be made 1 day ahead.
-
22
Keep refrigerated.)
-
23
To serve, remove peaches from syrup and cut each half in 6 wedges; reserve syrup.
-
24
Place all berries in small bowl; add 4 tablespoons peach syrup and toss to coat.
-
25
Using an electric mixer, beat cream and 1 1/2 tablespoons sugar in medium bowl until soft peaks form.
-
26
Place 1 meringue on each of six plates.
-
27
Spoon whipped cream into center of each meringue, then top each with 6 peachs wedges and berry mixture.
