Meal Type:
Prep Time:
20 minutes
Cooking Time:
1 hour, plus cooling
Marty, the Backyard Cook

This wickedly delicious dessert is full of fresh peaches, chewy meringue, salted caramel and hazelnuts. A great summer treat to share.


  • Meringue:
  • 4 large free-range egg whites
  • 200 grams caster sugar
  • pinch flaky sea salt
  • 1 teaspoon vanilla essence
  • To assemble:
  • 4 ripe peaches
  • 1½ cups cream, whipped to soft peaks
  • 40 grams hazelnuts, toasted and crushed
  • store bought salted caramel*


  1. Preheat the oven to 150°C bake. Line a large baking tray with greaseproof paper.
  2. Beat the egg whites to stiff peaks. Add the sugar a tablespoon at a time while still beating, along with the salt and vanilla. 
  3. When all the sugar is incorporated, continue beating until the mixture is white and glossy. 
  4. Dot each corner of the greaseproof paper with a spot of meringue, turn the paper over and stick it to the baking tray. (This stops it moving around). Spoon the rest of the meringue over the paper, using the back of a spoon to swirl and spread it out evenly into a roughly A4 size rectangle. 
  5. Bake for an hour and 10 minutes, or until the meringue is crisp on the outside. Remove and set aside to cool. The meringue can be made a day ahead and stored at room temperature. 
  6. To assemble, cut the peaches into bite-size pieces. Place the meringue on a large board or flat serving platter. Dollop the whipped cream all over the meringue; arrange the peaches on top, sprinkle with the hazelnuts and drizzle over the salted caramel. 

*For a homemade salted caramel recipe take a look at this salted caramel recipe.


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Marty, the Backyard Cook