|Tinned peach halves||8|
|Juice from peaches||1 Cup (16 tbs)|
|Whipped cream||1⁄2 Pint (For Serving)|
Drain peaches and place in an ovenproof dish.
Store in a cool place until required.
Separate the eggs, beat the yolks and add the sugar.
Continue beating until smooth, crumble the macaroons and fold into the mixture.
When thoroughly mixed store in refrigerator.
Next evening, beat the egg whites until stiff and fold into the mixture.
Fill the peach halves with the mixture.
Pour the juice into the dish and bake in a moderate oven 350°F, Reg 4 until the peaches are lightly browned.
Serve with whipped cream.