Summer Peaches with Baked Meringue Recipe

Summer Peaches with Baked Meringue Recipe

How To Make Summer Peaches with Baked Meringue

Warm baked summer peaches topped with a swirl of sweet whipped meringue, this recipe is easy to prepare and will surely have everyone asking for more.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



For Baked Peaches:

  • 3tbspbutter,unsalted
  • ½cupdark brown sugar,lightly packed
  • 1tspvanilla extract
  • tbspAmaretto almond liqueur,or 1 tsp of pure almond extract
  • tspsalt
  • 4medium peaches,halved, pitted, thickly sliced, unpeeled
  • ½tspcinnamon

For Meringue Topping:

  • 4egg whites,at room temperature
  • tspsalt
  • ½tspcream of tartar
  • 1cupsugar
  • lemon zest,(from ½ lemon) finely grated


  1. Preheat the oven to 375 degrees F.

  2. Have on hand a 9- to 10-inch oven-safe skillet or a similar-sized ceramic baking dish.

  3. In the skillet over medium heat, melt the butter. Cook, stirring constantly, for about 2 to 3 minutes or so, until the butter solids turn light brown and the butter smells nutty.

  4. Immediately remove the pan from the heat.

  5. Prepare the peaches: Stir the brown sugar, vanilla, Amaretto, and salt into the brown butter.

  6. Add the peaches and toss to coat them with the sugar.

  7. Spread in the pan and sprinkle with cinnamon.

Meringue Topping:

  1. In the bowl of a stand mixer on low speed using the whisk attachment, beat the egg whites, salt, and cream of tartar until foamy.

  2. Gradually increase the speed and slowly add the sugar, 1 to 2 tablespoons at a time, until the meringue is thick and glossy and holds firm peaks. (This takes about 3 to 4 minutes.)

  3. Fold in the lemon zest.

  4. With a large spoon, spoon the meringue over the peaches and swirl it gently to give it pretty peaks.

  5. Bake for 15 to 18 minutes, or until the meringue is golden brown. It should be firm on top, but still soft in the center.

  6. Cool briefly before serving.

  7. This dessert is best eaten on the day it is served, but leftovers will keep for a few days, refrigerated.

Recipe Notes

  • To bring cold eggs to room temperature quickly, set them in a bowl of warm water for a few minutes before separating them.
  •  If using a baking dish for this dessert, brown the butter in a small skillet and transfer it to the baking dish.


  • Calories: 217.93kcal
  • Fat: 4.54g
  • Saturated Fat: 2.75g
  • Trans Fat: 0.17g
  • Monounsaturated Fat: 1.17g
  • Polyunsaturated Fat: 0.23g
  • Carbohydrates: 42.50g
  • Fiber: 1.21g
  • Sugar: 41.25g
  • Protein: 2.19g
  • Cholesterol: 11.45mg
  • Sodium: 98.38mg
  • Calcium: 16.25mg
  • Potassium: 211.26mg
  • Iron: 0.30mg
  • Vitamin A: 48.45µg
  • Vitamin C: 4.96mg
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