Peach Filled Meringue Shells with a Coconut Glaze

warm peaches, pistachio meringue, coconut glaze

Yesterday was such a crazy day. I had plans to share this amazing peach recipe, but that never happened.
My cell phone died and I spent most of the day trying to decide which phone I was going to purchase. Then my computer started acting up and had me worried for a bit. I finally got the computer back up and running and decided on a new phone, so now I’m back in business.
And without further ado, here is my recipe for Peach Filled Meringue Shells with a Coconut Glaze.

warm peaches in a meringue crust and topped with coconut glaze

This recipe was inspired by these “Faux Peach Pies” I came across on the Dessert For Two blog. She has some great recipes that are scaled down to serve just two people.

warm peaches, meringue crust, coconut glaze

A pistachio meringue crust is topped with warm peaches and finished off with a coconut glaze.
The amounts listed below are enough to make 2 or 3 Peach Filled Meringue Shells with Coconut Glaze.

Pistachio Meringue Shells

2 Egg Whites
1/4 Teaspoon Cream of Tartar
3 Tablespoons of Sugar
1/4 Teaspoon Pure Almond Extract
1/4 Teaspoon Pure Vanilla Extract
1 Tablespoon Pistachios, finely chopped

pistachio meringue

30 minutes before making your meringuee:
-Crack the eggs and separate the egg whites from the egg yolks.
-Cover the egg whites with plastic wrap and allow them to come to room temperature.
*Allowing the egg whites to come to room temperature will give your meringue more volume.*
-Preheat oven to 250 degrees F and line a baking sheet with parchment paper.
-In a mixing bowl, use a whisk attachment to combine the egg whites and cream of tartar.
-Beat the egg whites until soft peaks are starting to form.
-Slowly add in the sugar and continue to beat until glossy, stiff peaks form.
-Fold in the pistachios, vanilla and almond extract.
-Spoon the meringue into small mounds onto the prepared baking sheet.
-Use the back of a spoon to make a shallow well in the middle.
-Bake for 50 minutes.
-When 50 minutes is up, turn the oven off and leave the door closed for an hour. This allows the meringue to dry out.

Warm Peaches

warm peaches
2 Medium Peaches
1 Tablespoon Butter
1 Teaspoon Brown Sugar
1/4 Teaspoon Cinnamon
-In a skillet, melt butter over low-medium heat.
-Add peaches, sugar and cinnamon, stirring to evenly coat.
-Cook for 3-5 minutes or until peaches are warm.

Coconut Glaze

1/4 Cup Unsweetened Coconut Milk, chilled
1 Teaspoon Granulated Sugar
1/4 Teaspoon Pure Vanilla Extract
-Place chilled coconut milk in a mixing bowl and add in sugar and vanilla.
-Beat for 3-5 minutes until combined and sugar is dissolved.

To Assemble Your Peach Filled Meringue Shells:

Divide the warmed peaches between your meringue shells and drizzle the coconut glaze over top. Serve immediately.

warm peaches, meringue shells, coconut glaze