Melba Meringues | Melba Meringues Recipes | Melba Meringues Recipe

Puree 1 cup raspberries in blender. Strain into small bowl to remove seeds. Blanch peaches in large pot of boiling water 30 seconds. Transfer to bowl of cold water using slotted spoon. Drain. Pull off skin using small knife. Halve and pit. Preheat oven to 400 degrees. Spray small cookie sheet with nonstick spray. Using cookie sheet with nonstick spray. Using electric mixer fitted with clean dry beaters. Beat egg whites with cream of tartar in large bowl until soft peaks form. Meanwhile, heat honey in heavy small saucepan until just beginning to boil. Gradually beat honey into whites and continue beating until stiff but not dry. Place peach halves on prepared cookie sheet, cut side down. Pat peaches dry. Spoon 1/4 meringue over each peach half, spreading with spatula to cover completely. Bake until meringue is golden brown, about 5 minutes. Place 1 peach half on each plate. Spoon 1/4 of raspberry sauce around each. Garnish with remaining raspberries and serve.