Macaroon Peaches

By Dixie Elliott

Macaroon Peaches
Macaroon Peaches recipe, brought to you by MiNDFOOD.

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.


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