|Peaches||1 Can (10 oz)|
|Brandy||1⁄4 Cup (4 tbs)|
|Confectioner's sugar||2⁄3 Cup (10.67 tbs)|
Drain the canned peaches.
If using fresh peaches, scald them in boiling water, then remove the skins.
Halve and pit, then cut into slices.
Put a cookie in each of four greased individual baking dishes.
Sprinkle the cookies with the brandy and cover with the peach slices.
Beat the egg whites until very stiff then fold in the confectioners' sugar.
Pipe the meringue on to the peaches to form a peak.
Bake in a hot oven (450° F) for 2-3 minutes, until the meringue is lightly browned and firm.
Serve hot or warm.