Preheat oven to 300. Line a baking sheet with parchment paper and coat with cooking spray. For four servings, whip four egg whites until the peaks are soft, then gradually whip in a half cup of confectioner’s sugar mixed with a tablespoon of corn starch along with a teaspoon of lemon juice and a half teaspoon of vanilla. Continue beating until whites are stiff. Spoon meringue onto parchment paper; working from the center, spread mixture toward the outside edge, leaving a slight depression in the center. Bake until crusty, turn off heat, and keep in the oven. Slice, macerate, and refrigerate two large unpeeled peaches; the skin gives the syrup a strong color. Sweeten and whip a half cup of heavy cream. Remove and plate meringues; a small dollop of whipped cream on the plate will keep the meringue from sliding around. Top with whipped cream and fruit.
