Peach Vacherin

  • Preparation 20 MIN
    Cooking 4 H
  • Servings 4


Meringue (12 meringues)

Caramel Sauce


  1. With the rack in the middle position, preheat the oven to 75 °C (170 °F). Line a baking sheet with parchment paper.


  1. In a bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the sugar, beating until stiff peaks form.
  2. On the baking sheet, with a pastry bag fitted with a plain or fluted tip, shape the meringues into 10-cm (4-inch) discs.
  3. Place in the oven and leave the meringues to dry for 3 to 4 hours. Turn the oven off and leave the door ajar for a few hours, until they are completely dry and crisp.

Caramel Sauce

  1. In a saucepan, bring 60 ml (1/4 cup) of water and the sugar to a boil. Cook until the mixture is golden brown. Remove from the heat and gradually add the cream. Bring to boil and simmer for 2 minutes, stirring with a wooden spoon. Let cool. Store in an airtight container at room temperature.
  2. Preheat the grill, setting the burners to medium or use a lightly oiled ridged skillet.
  3. Grill the peaches, flesh side down, for 7 to 10 minutes or until tender.
  4. Place a meringue and a piece of grilled peach on a plate and drizzle with caramel. Sprinkle with almonds.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1/4 of the recipe

Content % Daily Value
Calories 480  
Total Fat 15 g  
Saturated Fat 7 g  
Sodium (salt) 55 mg  
Carbohydrates 87 g  
Fibre 2 g  
Protein 5 g