Walnut Peach Meringue Torte

Prepare your trays. Line two with baking paper and draw a 23cm circle on each. 

Use a plate as a guide.

 Measure 150 grams of toasted walnuts.

If you don't like walnuts - use macadamias, pecans, or almonds.

Chop roughly.

 Beat four egg whites until thick. 

Add 1 cup caster sugar and whip till thick and glossy.

Add the chopped nuts and whip until combined.

 Place the mixture evenly between the two trays inside the circles.  

Spread out to the edge of the marked circle.

 Bake for 1 hour in a slow oven.  

100-120 Celcius depending on the heat of your oven.

Remove and cool.

 Purée 1 cup of  tinned peaches in a blender. 

Beat 500ml cream with 1 tablespoon icing sugar until thick.  

Add the peach purée and combine.

Sandwich the two meringue circles together with the cream. 

 Put more peach cream on top,

Decorate with more tinned peaches.

 Sprinkle with half a cup of finely chopped walnuts....

Chill for an hour and serve cut in wedges.

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