Pamela's Peachy Meringue Tart
All ovens are different. You will need to play with the cooking temperature and time on the meringues. Faster oven and faster time if you want the meringue to be chewier. Slower, longer for crispier.
Be gentle when handling; meringue can be extremely fragile. Assemble the tart at the last minute; meringue gets soggy very quickly.