Makes 6 Servings Prep Time: 15 minutesCook Time: 45 minutes
Ingredients
3 egg whites, at room temperature
3/4 cup sugar
1 teaspoon cornstarch
1/2 teaspoon almond extract
1/4 teaspoon cream of tartar
1 cup heavy whipping cream
2 teaspoon powdered sugar
1/4 teaspoon cinnamon
3 fresh California Summerwhite® nectarines, pitted and sliced
Honey and Lemon Drizzle
1/3 cup warm honey
1 teaspoon tablespoon lemon juice
1/4 teaspoon almond extract
Preheat oven to 225°F and line a baking sheet with parchment paper. In a medium bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add sugar and continue beating until stiff and glossy. Add cornstarch, almond extract and cream of tartar; beat for 30 seconds more. Spread into six 4-inch circles on prepared baking sheet, making a well in the center with the back of a spoon. Bake for 45 minutes, then turn oven off and leave meringues in the oven with the door closed for 1 hour. Remove from oven and let cool. Beat cream with powdered sugar and cinnamon in a small bowl with an electric mixer until stiff peaks form. Fill each meringue with cream and arrange nectarine slices on top. Stir together honey, lemon juice and extract; drizzle over nectarines.
Per serving: 310 calories, 3g protein, 45g carbohydrate, 15g total fat, 55mg cholesterol, 45mg sodium, 1g fiber.
