Cream butter with sugar until light and fluffy.
Add egg yolks one at a time, beating after each addition.
Stir in brandy, macaroon crumbs and peaches.
Beat egg whites with salt until stiff.
Fold into peach mixture.
Pour into a buttered 1 1/2 quart casserole.
Bake in a 325° F.oven 30 to 40 minutes or until browned.