1 Preheat oven to 150C. Place peach halves, cut-side
up, onto a tray lined with baking paper. Put
pistachio kernels into a food processor and pulse
until they are very finely chopped.
2 Using an electric beater, beat eggwhites and sugar
for 8-10 minutes or until thick and glossy.
3 Add pistachio meal and fold gently into meringue.
Spoon meringue onto each peach half. Bake for 30
minutes or until macaroons are crisp to the touch.
Turn oven off and allow to cool with door ajar.
Serving
Suggestions
Sprinkle with icing sugar and raspberries to serve.
Originally Submitted
1/8/2013
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