Gratinated peaches with amaretti-almond meringue

Name: Gratinated peaches with amaretti-almond meringue
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 8 Peach halves from the tin (approx. 40 g each); 60 g Amaretti (Italian almond pastry); 3 Protein; 6 TABLESPOONS Sugar; 50 g crushed almonds; 7-10 Tbsp Icing sugar; 1 tablespoon (approx. 10 g) Cornstarch; 1/8 l Raspberry Juice; 1 package (250 g) frozen raspberries; 7-10 Tbsp Lemon balm

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

8 Peach halves from the tin (approx. 40 g each)
60 g Amaretti (Italian almond pastry)
3 Protein
6 TABLESPOONS Sugar
50 g crushed almonds
7-10 Tbsp Icing sugar
1 tablespoon (approx. 10 g) Cornstarch
1/8 l Raspberry Juice
1 package (250 g) frozen raspberries
7-10 Tbsp Lemon balm

Directions

1
Drain the peaches. Coarsely crumble the amaretti. Beat egg whites until stiff. Add 4 tablespoons of sugar. Add the amaretti, except for a little bit for sprinkling, and the almonds and fold in carefully. Place 2 peach halves on each oven-proof plate and spread the meringue on top. Sprinkle with the remaining amaretti crumbs and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 5-8 minutes.
2
Take out and let cool. Dust with icing sugar. In the meantime mix starch and 1-2 tablespoons raspberry juice. Put the rest of the juice, half of the raspberries and the remaining sugar in a pot and bring to the boil. Stir in starch and bring to the boil again. Remove from the heat, add remaining raspberries, thaw in the sauce and carefully fold in. Pour the sauce over the peaches au gratin and serve decorated with lemon balm as desired