Directions:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add the vanilla, cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff peaks form.
- Drop meringue into six mounds on parchment paper-lined baking sheets. Shape into 3-1/2-in. cups with the back of a spoon. Bake at 225° for 1 to 1-1/4 hours or until set and dry. Turn oven off; leave meringues in oven for 1-1/2 hours.
- In a large saucepan, combine the peaches, blackberries, sugar and liqueur. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until sugar is dissolved. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form.
- Spoon fruit mixture into meringue shells; top with whipped cream. Garnish with additional blackberries. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 412.74 Kcal (1728 kJ) | ||
| Calories from fat | 33.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.7g | 6% | |
|---|---|---|---|
| Cholesterol | 13.7mg | 5% | |
| Sodium | 121.84mg | 5% | |
| Potassium | 428.81mg | 9% | |
| Total Carbs | 91.98g | 31% | |
| Sugars | 84.53g | 338% | |
| Dietary Fiber | 6.19g | 25% | |
| Protein | 6.2g | 12% | |
| Vitamin C | 188.2mg | 314% | |
| Iron | 0.5mg | 3% | |
| Calcium | 29mg | 3% | |
| Amount Per 100 g | |||
| Calories | 127.95 Kcal (536 kJ) | ||
| Calories from fat | 10.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.15g | 6% | |
|---|---|---|---|
| Cholesterol | 4.25mg | 5% | |
| Sodium | 37.77mg | 5% | |
| Potassium | 132.93mg | 9% | |
| Total Carbs | 28.51g | 31% | |
| Sugars | 26.2g | 338% | |
| Dietary Fiber | 1.92g | 25% | |
| Protein | 1.92g | 12% | |
| Vitamin C | 58.3mg | 314% | |
| Iron | 0.2mg | 3% | |
| Calcium | 9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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