Makes 12 halves
6 large white peaches, halved
125g bag pistachio kernels
2 eggwhites
½ cup caster sugar
icing sugar, to serve
raspberries, to serve
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.
4 Sprinkle with icing sugar and raspberries to serve.
