Meringue

• 3 large egg whites, at room temperature
• ¼ teaspoon cream of tartar
• Pinch salt
• ½ cup sugar
• 1 teaspoon coconut flour

Semifreddo

• 2 medium peaches, halved and pitted
• 2 tablespoons unsalted butter
• 2 tablespoons sugar
• 1 large egg white
• Pinch salt
• ¾ cup heavy cream
• Confectioners' sugar for dusting
• Fresh mint leaves for garnish

For The Meringue: Heat oven to 200º. Line a baking sheet with parchment paper. Trace 2 (8-inch) rounds on paper using an inverted plate or saucepan lid as a guide.

Using an electric mixer at medium-high speed, beat egg whites, cream of tartar and salt until mixture is doubled in size and frothy. Add 2 tablespoons sugar and beat just until sugar is absorbed. Repeat with remaining sugar and continue beating until mixture just holds stiff peaks. Fold in coconut flour. 

Divide meringue among circles, spreading it with the back of a spoon to fill in circles evenly. Bake in middle of oven until dry but still white, about 1½ hours, then cool in turned-off oven (with door closed) 1 hour. Loosen meringue rounds with a large metal spatula and transfer to racks to cool.

While Meringues Cool, Make Semifreddo: Bring a large pot of water to a boil; add peaches and cook for 1½ minutes. Using a slotted spoon, remove peaches from water. Peel peaches, and cut into ¼-inch slices.

In a large skillet, melt butter and 1 tablespoon sugar over medium heat. Add peach slices, stir to coat with butter mixture, and cook for 2 minutes; remove from heat. In a blender, puree ¼ of the peach slices. 

In a medium bowl, combine egg white and salt; beat until mixture just holds stiff peaks. In a large bowl, using clean beaters, beat cream and remaining 1 tablespoon sugar until cream just holds soft peaks. Fold egg whites into cream, then fold in pureed peaches.

Arrange 1 meringue round on a cake stand or plate. Spoon half of the semifreddo mixture in dollops over meringue. Top with remaining meringue round. Arrange peach slices and dollops of remaining semifreddo mixture on top. Chill in refrigerator until semifreddo is set, about 4 hours. Dust with confectioners' sugar and garnish with mint just before serving.

Note: Meringues can be made 1 day ahead and kept layered between sheets of wax paper, in an airtight container at room temperature.