4 egg whites
1/4 tsp. salt
1 1/2 c. sugar
1 tsp. lemon juice
1 tsp. vanilla
1 c. heavy cream, whipped, or 1 pt. vanilla ice cream
1 1/2 c. sliced peaches, drained (canned or frozen)

Add salt to egg whites and beat until stiff. Beat in sugar gradually, a tablespoonful at a time. Add lemon juice and vanilla. Pour into buttered 9-inch springform pan. Bake for 1 1/4 hours in slow oven (275 degrees). Turn off heat and allow torte to cool in oven. Remove pan. Spread torte with whipped cream of fill with ice cream. Cover with layer of sliced peaches. Serves 8-10.