Walnut Peach Meringue Torte

6-8 Servings
1 hr 15 min

Walnut Peach Meringue Torte is a scrumptious dessert!

Not only that, it is super easy to create, looks fabulous, and is a great whip it up dessert when you only have a few hours to create something 'special' for unexpected guests, or a pot luck dinner party.

A simple nut meringue for the two layers.

A delicious whipped cream peach puree...

for the filling and topping.

More tinned peaches and nuts for the decorations.


Walnut Peach Meringue Torte

Prepare your trays. Line two with baking paper and draw a 23cm circle on each. 

Use a plate as a guide.

 Measure 150 grams of toasted walnuts.

If you don't like walnuts - use macadamias, pecans, or almonds.

Chop roughly.

 Beat four egg whites until thick. 

Add 1 cup caster sugar and whip till thick and glossy.

Add the chopped nuts and whip until combined.

 Place the mixture evenly between the two trays inside the circles.  

Spread out to the edge of the marked circle.

 Bake for 1 hour in a slow oven.  

100-120 Celcius depending on the heat of your oven.

Remove and cool.


 Purée 1 cup of tinned peaches in a blender. 

Beat 500ml cream with 1 tablespoon icing sugar until thick.  

Add the peach purée and combine.

Sandwich the two meringue circles together with the cream. 

 Put more peach cream on top,

Decorate with more tinned peaches.

 Sprinkle with half a cup of finely chopped walnuts.

Chill for an hour and serve cut in wedges.

Walnut Peach Meringue Torte
Recipe details
  • 6-8  Servings
  • Prep time: 15 Minutes Cook time: 1 Hours Total time: 1 hr 15 min
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Ingredients

  • 150 grams toasted walnuts
  • four egg whites
  • 1 cup caster sugar
  • 1 cup of tinned peaches
  • 500ml cream with 1 tablespoon icing sugar
  • 1/2 cup finely chopped toasted walnuts
Instructions

Prepare your trays. Line two with baking paper and draw a 23cm circle on each. Use a plate as a guide....
Measure 150 grams toasted walnuts. If you don't like walnuts - use macadamias, pecans, or almonds. Chop roughly.
Beat egg whites until thick. Add caster sugar and whip till thick and glossy. Add the chopped nuts and whip until combined.
Place meringue mixture evenly between the two trays. Place inside the circles. Spread out.
Bake for 1 hour in a slow oven. 100-120 depending on the heat of your oven. Remove and cool.
Purée tinned peaches in a blender. Beat cream tablespoon icing sugar until thick. Add the peach purée and combine.
Sandwich the two cold meringue circles together with the peach cream.
Sprinkle with finely chopped toasted walnuts.... Chill for an hour and serve cut in wedges.
Tips
  • Use other nuts if you do not like walnuts.
Tracey Lee Cassin
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