Peach Meringue Tart
|Cream of tartar||1⁄2 Teaspoon|
|Vanilla extract||1⁄2 Teaspoon|
|Almond extract||1⁄4 Teaspoon|
|Fresh peaches||4 Medium, sliced|
|Nonfat dry milk powder||1⁄3 Cup (5.33 tbs)|
|Ice water||1⁄3 Cup (5.33 tbs)|
1. Preheat oven to 275Â° F.
2. Using electric mixer at high speed, beat egg whites and cream of tartar in medium bowl, until soft peaks form. Sprinkle in sugar, 1 tablespoon at a time; beat after each addition until egg whites are stiff.
3. Fold in vanilla and almond extracts. Spread meringue in an 8-inch pie plate to form a shell. Bake for 1 hour. Set on wire rack to cool completely.
4. Place sliced peaches in cooled shell. Using electric mixer at high speed, beat dry milk powder and ice water in medium bowl until mixture is consistency of whipped topping. Swirl over top of peaches.