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Meringue Clouds w/Fresh Nectarines

Cummulative Rating

Servings
Serves 4
Difficulty
Medium
Ingredients

2 large nectarines, pitted and cut in 1/4" slices
2 Tablespoons sugar
1 teaspoon fresh lemon juice
1/4 teaspoon cinnamon

For meringue:
2 large egg whites
1/8 teaspoon cream of tartar
1/2 cup sugar
1 teaspoon corn starch
1/4 teaspoon cider vinegar
1/4 teaspoon vanilla
1/8 teaspoon cinnamon

1/2 cup créme fraiche
2 teaspoons sugar
Directions
In a non-stick skillet combine nectarines, sugar, lemon juice and cinnamon over medium-high heat; toss to coat. Cover and cook for 5 minutes.

Remove from heat and transfer to a bowl.

For meringue:
Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper.

With an electric mixer, beat egg whites for 1 minute. Add cream of tartar and continue to beat until soft peaks form. Gradually add sugar, beating until mixture resembles marshmallow creme. Beat in cornstarch, vinegar, vanilla and cinnamon.

With a large wooden spoon, drop meringue in 4 large mounds on baking sheet. With the back of the spoon, make a depression in center of each mound.

Place meringues in oven and immediately reduce heat to 250 degrees F. Bake for 50 minutes.

Remove baking sheet from oven and let cool on a rack.

For topping:
Beat créme fraiche and sugar until soft peaks form.

To serve:
Place a meringue on each plate, top with nectarine slices and a dolop of topping. Pour a little nectarine juice over top and serve.
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