Best 4 Almond Meringue Cake With Peaches Recipes

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Almond meringue cake with peaches is a classic combination of flavors and textures. The light and airy meringue, the delicate almond flavor, and the sweet, juicy peaches come together to create a truly special dessert. This cake is perfect for any occasion, from a casual gathering with friends to a formal dinner party. With its stunning appearance and delicious taste, almond meringue cake with peaches is sure to impress your guests.

Check out the recipes below so you can choose the best recipe for yourself!

PEACHES UNDER MERINGUE



Peaches Under Meringue image

Crown broiled peaches with pillows of meringue and a bit of honeyed crunch.

Provided by Maggie Ruggiero

Time 10m

Yield Makes 4 servings

Number Of Ingredients 4

2 ripe peaches, halved and pitted
3 tablespoons plus 1 teaspoon sugar, divided
1 large egg white
2 tablespoons finely chopped sesame candy or crushed amaretti

Steps:

  • Preheat broiler.
  • Put peaches, cut side up, on a baking sheet and sprinkle with 1 teaspoon sugar (total). Broil 4 to 5 inches from heat until tops begin to brown, 2 to 4 minutes.
  • Beat egg white with a pinch of salt in a deep bowl using an electric mixer at medium-high speed until foamy. Gradually add remaining 3 tablespoon sugar, beating until white holds stiff, glossy peaks. Fold in sesame candy.
  • Place a dollop of meringue on each peach half and broil 30 seconds. Turn off broiler and leave peaches in oven just until tips of meringue are browned, 30 seconds to 1 minute (watch carefully).

COCONUT ALMOND MERINGUES



Coconut Almond Meringues image

Provided by Food Network

Categories     dessert

Time 30m

Yield 4 servings

Number Of Ingredients 6

1/2 cup almond flour
1/2 cup powdered sugar
1/4 cup coconut flakes
2 tablespoons flour
4 egg whites
3 tablespoons sugar

Steps:

  • Preheat the oven to 350 degrees F.
  • In a mixing bowl, combine almond flour, powdered sugar, coconut flakes, and flour.
  • In another mixing bowl, whip the egg whites to soft peaks and add the sugar. Whip to medium peaks. Gently fold in the dry ingredients.
  • Spoon the mixture into a pastry bag set with plain tip. Pipe into rings on a parchment-lined baking sheet, and bake until golden brown, about 15 minutes.

ALMOND CAKE WITH PEACHES AND CREAM



Almond Cake With Peaches and Cream image

This tender, golden cake, adapted from Lindsey Shere's "Chez Panisse Desserts," walks the line between dense and light, with a fine, moist crumb and deep marzipan flavor that comes from a combination of homemade almond paste and a touch of almond extract. Easily made in a food processor, it's a versatile cake that you can dress up any way you like. Here, it's topped with peaches and cream, but it's just as good with berries, nectarines, plums or poached pears. Or leave it plain for a more restrained dessert or afternoon snack. You can vary the nuts for the paste here, too. Substitute unsalted roasted almonds for a toasty, earthy flavor; hazelnuts for woodsy notes; and pistachios plus a dash of orange blossom water for a heady, floral notes. This cake will keep for up to two days well wrapped at room temperature or five days in the fridge.

Provided by Melissa Clark

Categories     cakes, dessert

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 12

1 1/4 cups/280 grams softened unsalted butter, plus more for the pan
1 cup/128 grams all-purpose flour, plus more for the pan
1 packed cup/125 grams almond flour or sliced, blanched almonds
1 cup/125 grams confectioners' sugar, plus more for serving
6 large eggs plus 1 egg white, at room temperature
1/2 teaspoon almond extract
1/2 teaspoon fine sea salt
1 1/4 cups/250 grams granulated sugar
2 teaspoons vanilla extract
1 1/2 teaspoon baking powder
Sliced peaches, for serving
Whipped crème fraîche or whipped cream, for serving

Steps:

  • Heat oven to 325 degrees. Butter and lightly flour a 9- or 10-inch springform pan.
  • Place almond flour and confectioners' sugar in a food processor and pulse to combine. Add egg white, almond extract and 1/4 teaspoon salt, and process until it all forms a paste.
  • Add granulated sugar to the food processor and pulse until everything is well combined and crumbly. Add butter and vanilla, and continue processing until light and fluffy, about 2 minutes. With the machine running, add eggs one at a time, processing until smooth between eggs.
  • Stop the machine, scrape down the sides with a rubber spatula, and add flour, baking powder and remaining 1/4 teaspoon salt. Pulse a few times, until the dry ingredients are just integrated. (Be careful not to overprocess.)
  • Pour the batter into the prepared pan. Bake until the cake is golden on top and a toothpick inserted into the center comes out clean, about 60 to 70 minutes for a 10-inch pan and 70 to 80 minutes for a 9-inch pan. Transfer the pan to a wire rack and let cake cool completely before unmolding and serving.
  • Put the peach slices in a bowl and taste a slice. If they seem tart, sprinkle peaches with a little confectioners' sugar.
  • Just before serving, dust the top of the cake with confectioners' sugar. You can serve slices of the cake with the peaches and cream on the side or dollop some whipped cream on top of the cake and top with the peaches before cutting.

PEACH UPSIDE-DOWN CAKE



Peach Upside-Down Cake image

Upside-down cakes are easy, adaptable and beautiful no matter what kind of fruit you use. This one calls for any kind of summer stone fruit - peaches, apricots, nectarines, plums - whatever looks ripe and juicy. Caramelizing the brown sugar in a skillet before adding the fruit gives it all a particularly deep, complex flavor. Because of the moisture in the topping, you'll need to bake this cake a little longer than other, similar butter cakes. Underbaked cake will be soggy and apt to fall apart, but an ideal result will have a well-browned surface and dark, slightly crunchy edges.

Provided by Melissa Clark

Categories     cakes, dessert

Time 1h

Yield 1 (10-inch) cake

Number Of Ingredients 15

4 tablespoons/56 grams unsalted butter
1/3 cup/71 grams light brown sugar
1 1/2 teaspoons freshly squeezed lemon juice (see Tip)
1/4 teaspoon fine sea salt
3 cups sliced peaches, or use 3 cups sliced nectarines, plums or apricots (about 1 1/4 pounds before pitting)
1/2 cup unsalted butter, melted and cooled, plus more for greasing the pan
1 cup/200 grams granulated sugar
1 tablespoon vanilla extract
1 teaspoon finely grated lemon zest
2 large eggs, at room temperature
1/2 cup/118 milliliters sour cream or plain whole-milk yogurt
1 1/2 teaspoons baking powder
3/4 teaspoon fine sea salt
1/4 teaspoon baking soda
1 1/2 cups/195 grams all-purpose flour

Steps:

  • Heat oven to 350 degrees.
  • Make the topping: In an oven-safe 10-inch skillet, melt butter over medium heat. Add the brown sugar, lemon juice and salt, and whisk until the brown sugar melts, 1 to 2 minutes.
  • Let cook, whisking constantly, until the mixture starts to smell like caramel and darkens slightly, about 1 minute longer. (Don't walk away or the mixture may burn.) The mixture will clump and separate, but that's OK.
  • Add fruit, gently tossing to coat with the caramel. Remove from the heat and arrange fruit into an even layer on the bottom of the skillet. Ignore any sugar clumps; they will dissolve during baking.
  • Make the cake: In a large bowl, whisk together the melted butter, sugar, vanilla and lemon zest until thoroughly combined. Whisk in eggs, one at a time. Add sour cream and whisk until well mixed. Sprinkle in baking powder, salt and baking soda into the batter, one at a time, whisking vigorously after each addition.
  • Using a rubber spatula, gently fold in flour until just incorporated. The mixture will be lumpy, but that's OK. Don't overmix. Scrape batter into the skillet over the fruit and spread evenly.
  • Bake until surface is deeply browned all over (with darker brown edges) and the fruit is lightly bubbling around the sides of the skillet, about 35 to 45 minutes, rotating halfway through. A toothpick inserted into cake will come out clean.
  • Once the cake is out of the oven, immediately run a butter knife or offset spatula around the edge of the skillet. Let sit for 10 to 15 minutes to cool slightly. Carefully invert cake into serving platter. If some fruit sticks to bottom of skillet, gently remove using offset spatula or knife and place back onto cake. Let cake cool until the fruit topping sets, at least 30 minutes to 1 hour, before serving. Cake is best served on the day it is baked.

Tips:

  • For a crispier meringue, make sure the egg whites are at room temperature and free of any grease or yolk.
  • Beat the egg whites gradually, starting on low speed and increasing to high as they begin to foam.
  • Continue beating until stiff peaks form, which means the peaks of the meringue should stand straight up when the whisk is lifted.
  • Add the sugar slowly, a little at a time, while continuing to beat the egg whites.
  • Beat until the meringue is glossy and thick, and holds stiff peaks.
  • To prevent the meringue from weeping, make sure it is baked at a low temperature for a long period of time.
  • For a golden-brown meringue, increase the oven temperature for the last few minutes of baking.
  • For a delicate and fluffy meringue, fold in whipped cream or yogurt.
  • For a flavorful meringue, add extracts, spices, or citrus zest.
  • Store the meringue in an airtight container at room temperature for up to 2 days.

Conclusion:

Almond meringue cake with peaches is a classic dessert that is both elegant and delicious. The combination of sweet meringue, tart peaches, and nutty almond flavor is sure to please everyone. With a few simple tips, you can make a perfect meringue cake that will impress your family and friends. So next time you are looking for a special dessert, give this almond meringue cake with peaches a try. You won't be disappointed!

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