Meringue with Peaches and Blackberries

Ingredients

• 2 cups blackberries 
• 6 large egg whites at room temperature ()
• 1 tablespoon juice of lemon 
• 6 cups peaches peeled sliced
• 0.3 cup ground pecans toasted
• 3 cups raspberries 
• 1 cup sugar divided
• 0.5 cup water 

Equipment

• baking sheet
• sauce pan
• baking paper
• oven
• sieve
• blender

Directions

1. Preheat oven to 27
2. Cover a baking sheet with parchment paper. Draw 6 (4-inch) circles on paper. Turn paper over; secure with masking tape. Set aside.
3. Beat egg whites at high speed of a mixer until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. (Do not underbeat.) Fold in pecans. Divide egg mixture evenly among 6 drawn circles; using the back of a spoon, spread egg white mixture onto the circles.
4. Bake at 275 for 2 hours or until dry. Turn oven off; let meringues cool in closed oven at least 12 hours. Carefully remove meringues from paper; set aside.
5. Combine peaches and 1/4 cup sugar; stir well.
6. Let stand 30 minutes.
7. Combine 1/4 cup sugar, raspberries, water, and lemon juice in a saucepan; bring to a boil.
8. Remove from heat.
9. Place raspberry mixture in a blender; process until smooth. Strain pured mixture through a sieve, discarding seeds.
10. Let cool.
11. Spoon 1/4 cup raspberry sauce onto each of 6 dessert plates, and top with meringues. Arrange 2/3 cup peach mixture and 1/3 cup blackberries in each meringue; serve immediately.