Peaches In Macaroon Meringue
|Butter/Margarine||2 Tablespoon, softened|
|Ripe peaches||4 , halved and pitted|
|Egg whites||2 (At Room Temperature)|
|Cream of tartar||1⁄8 Teaspoon|
|Crumbled coconut macaroons/Crumbled almond macaroons||1⁄2 Cup (8 tbs)|
|Almond extract||1⁄4 Teaspoon|
|Dry sherry||1 Tablespoon|
1. Preheat the oven to 375°F. Grease an 8"x8"x2" baking dish with 1 tablespoon of the butter. Place the peaches in the dish, pitted side up, and dot the centers with the remaining tablespoon of butter. Cover with aluminum foil and bake for 15 minutes.
2. Meanwhile, in a small bowl, use an electric mixer at medium speed to beat the egg whites and cream of tartar to soft peaks. Gradually add the sugar, beating until stiff. Fold in the crumbled macaroons and almond extract, and the sherry if used.
3. Remove the baking dish from the oven, uncover, and place a heaping tablespoon of meringue on each peach half. Return to the oven and bake, uncovered, for 6 to 8 minutes, or until the meringue is slightly browned.