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Recipe: Peaches & Cream Pecan Meringue Cake

This fruity, decadent dessert is sure to be impressive at any summer picnics, BBQs, or holiday parties! Make it as one large cake or create several small, single-serving cakes.

This recipe was submitted by Karl in Minnesota. He suggests using our Old Fashioned Vanilla Peaches, but you could also try it with our plain Peach Halves or Spiced Peaches.

Old fashioned pickled peaches

Ingredients

  • ¾ cup sugar
  • 2 tsp. corn starch
  • pinch of salt
  • 4 large egg whites
  • 1 teaspoon vanilla extract
  • ½ teaspoon cream of tartar
  • 1 cup chopped Royalty Pecans™, divided
  • 32 oz. jar Old Fashioned Peaches
  • 4 Tablespoon lemon juice
  • 5 teaspoon corn starch
  • 8 oz. Mascarpone cheese
  • ¾ cup powdered sugar
  • 1 cup heavy whipping cream

Directions

Move the oven racks to the upper and lower middle positions and preheat the oven to 225°F. Cut two 11″ x 17″ sheets of parchment paper and use a pencil to draw a large circle (7″ – 8″ wide) on each piece. Place one sheet of parchment (penciled side down) on each pan.

In a small bowl mix together the sugar, corn starch, and salt; set aside. Whip the egg whites, vanilla, and cream of tartar with an electric mixer until foamy.

Increase the speed to medium-high and continue whipping until the whites form soft fluffy mounds. Slowly add the sugar mixture while continuing to whip. Keep whipping until the whites are glossy and form stiff peaks.

Roughly chop the pecan pieces, then fold ¾ cup of them into the meringue; reserve the remaining pecans for a garnish.

Divide the mixture between the two pans, placing it in the middle of each drawn circle. Use a spatula to spread the meringue to the edges of the circles; smooth out the mixture so that it’s uniform in thickness over the entire area of the circle.

Bake for 90 minutes. Then turn off the oven, keep it closed, and leave the meringues there for at least two hours (or overnight) to cool and harden.

To make the peach curd: Drain off liquid from the peaches and blend in a food processor until smooth. In a small bowl combine the lemon juice and corn starch and add to the peaches. Process again until combined. Transfer the mixture to a small saucepan and heat over medium just until the mixture starts to thicken, about 5-8 minutes. Set aside to cool completely.

To make the cream mixture: Whisk together the mascarpone cheese and powdered sugar; set aside. Beat the whipping cream with an electric mixer until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until combined.

To assemble the cake: Place one meringue circle on a platter, spread peach curd to the edges, and top that with dollops of cream. Repeat this layering with a second meringue circle topped with peach curd and another big mound of cream. Garnish with reserved pecans. Serve immediately.

The secret to cutting this cake gracefully is to use a long, sharp bread knife, sticking the point into the center upright and cutting from the middle to the outer edges with the knife in a vertical position.

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