Meringue And Peach Squares

INGREDIENTS

3 Egg whites with BEATER
3ml Cream of tartar
Pinch of salt
150g Castor sugar
250ml Cream, whipped with BEATER
2 Yellow peaches, halved and sliced

METHOD

In a large mixing bowl, beat egg whites
until foamy. Add cream
of tartar and salt, beat until soft peaks
form. Add sugar, 12.5ml
at a time, beating continuously. Draw
26cmx18cm rectangle on
a piece of greaseproof paper, spread evenly
with meringue.
Bake at 120’C for 1 ½ hours, switch off
oven. Allow to dry
overnight. Just before serving, cut meringue
into six squares,
spread each with whipped cream, decorate
with peach slices.

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