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Peach Melba Spoom

Recipe photo courtesy of David Prince

Voluminous egg whites make the difference between sorbet and spoom, a frozen meringue. You'll need an ice cream maker for this frozen dessert recipe.

Source: Martha Stewart Living, August 2010
Total Time Prep Servings



Cook's Notes

Food-safety note: The egg whites in this recipe are not fully cooked.

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How would you rate this recipe?
  • LarGarr
    4 SEP, 2010
    Just tried making my first spoom and thought hte recipe was tricky to follow. I wasn't sure if the water in the pan was supposed to touch the bowl with the egg whites or if I was supposed to keep the egg whites over the summering water to until the hard peak stage. It could be inexperience with this type of recipe though... so far it's DELISH!
  • smoothness
    5 AUG, 2010
    this was delicious! and guess what - i have no ice cream machine so i just froze it overnight to see what happens. turned out awesome. like a mix between sorbet and ice cream. i also skipped the sugar syrup step and just added some sugar directly into the fruit puree. worked fine.

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