Rating: 3 stars
83 Ratings
  • 5 star values: 15
  • 4 star values: 20
  • 3 star values: 22
  • 2 star values: 19
  • 1 star values: 7
Irene Burkart


Credit: Katherine Wolkoff

Recipe Summary test

10 mins
20 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Heat oven to 450° F. Place a baking sheet in the freezer for at least 10 minutes.

  • Using an electric mixer, beat the egg whites and salt on medium until foamy. Increase speed to high. Gradually add the sugar, 1 tablespoon at a time, and beat until stiff and glossy, 2 to 3 minutes. Beat in the almond extract.

  • Cut a thin slice from the round side of each peach half (to stabilize it) and place on the chilled baking sheet. Spoon the ice cream into the cavity of each peach half and mound the meringue on top, enclosing the ice cream.

  • Bake until the meringue is golden brown, 2 to 3 minutes. Serve immediately.

Nutrition Facts

127 calories; fat 2g; saturated fat 1g; cholesterol 6mg; sodium 66mg; protein 3g; carbohydrates 24g; sugars 22g; fiber 1g; calcium 26mg.