- 4 peaches, peeled and thinly sliced
- 1/2 cup dry white wine, or to taste
- 1 1/8 cups granulated sugar
- 4 large egg whites, at room temperature
- 1 pinch salt
- 1 teaspoon cornstarch
- 1/2 teaspoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 cup heavy cream, whipped
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a medium bowl, combine the peaches, wine and 2 tablespoons of the sugar; refrigerate.
- In the bowl of a standing mixer fitted with a whisk attachment, beat the egg whites with the salt on high speed until fluffy. Reduce the speed to medium-high and gradually beat in the remaining 1 cup of sugar. Beat in the cornstarch, lemon juice and vanilla; continue beating until the meringue is stiff and shiny.
- Mound the meringue on the prepared baking sheet, shaping it evenly into an 8-inch circle. Reduce the oven heat to 250 degrees F and bake for 45 minutes, until pale in color. Turn off the heat and let the meringue cool in the oven for 45 minutes. Remove and let cool completely.
- To serve, invert the meringue onto a serving plate, top with the whipped cream and the prepared peaches and cut into wedges.