Peaches with almond meringue

Name: Peaches with almond meringue
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 250 g Raspberries (fresh or frozen); 1 package Vanillin sugar; 4 small ripe peaches; 7-10 Tbsp or 8 peach halves; 7-10 Tbsp canned; 2 fresh protein (Gr. M); 1 heaped tablespoon sugar; 2 TABLESPOONS flaked almonds; 7-10 Tbsp some at pleasure; 7-10 Tbsp Mint

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

250 g Raspberries (fresh or frozen)
1 package Vanillin sugar
4 small ripe peaches
7-10 Tbsp or 8 peach halves
7-10 Tbsp canned
2 fresh protein (Gr. M)
1 heaped tablespoon sugar
2 TABLESPOONS flaked almonds
7-10 Tbsp some at pleasure
7-10 Tbsp Mint

Directions

1
Sort the raspberries, wash and drain them if necessary (defrost the frozen berries in a bowl). Finely puree the raspberries and vanillin sugar
2
Wash the peaches or blanch and skin them as desired. Halve and stone (drain canned peaches and use the juice for other purposes). Put the peaches in a small ovenproof dish
3
Beat the egg whites until stiff, allow the sugar to trickle in. Fold in the almonds, except some for decoration. Spread the beaten egg whites on the peaches. Sprinkle the remaining almonds on top
4
Bake in a preheated oven (electric range: 200-225 °C/ convection oven: 175-200 °C / gas: level 3-4) for 8-10 minutes until golden brown. Arrange on dessert plates with raspberry sauce and possibly mint leaves