Peche Alla Piemontese
Serves: 2
Shirley Senger
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
42
Sourness
46
mins
Prep time (avg)
2.5
Difficulty
Ingredients:
1 cup
Sugar (confectioners')1
Egg Yolk4 tbsps
Butter450 g
Almond Paste (canned)2 cup
Granulated Sugar2 large
Egg WhiteDirections:
1
Preheat the oven to 350 degrees
2
Rinse, halve and stone the peaches
3
Puree 2 of the peaches in a food processor
4
Place the puree in a bowl add the sugar, crushed macaroons and the egg yolk
5
Cover each peach halve with this filling and place the peach halves in a buttered baking dish
6
Sprinkle the remaining butter over the peaches and bake for about 45 minutes
7
Serve hot or cold, with or without heavy cream
8
Preheat oven to 375 degrees and set rack at middle level in oven
9
Break the almond paste into 1-inch pieces
10
In the bowl of a mixer, combine almond paste, and sugars
11
With the paddle attachment, mix on the slowest speed to crumble together, paste and sugars
12
Pour in the egg whites in 3 to 4 additions, beating well between each addition
13
Scrape down the bowl frequently as you are adding the egg whites
14
If possible, leave time to pack the macaroon paste into a plastic container and allow it to age overnight in the refrigerator before baking
15
Use a plain tube with a 1/2 to 3/4-inch opening (Ateco #7 or #8) to pipe 3/4 to 1-inch macaroons on parchment or waxed paper lined cookie trays
16
Leave 1-inch around each macaroon
17
Moisten the surface of the macaroons with a wet towel and sprinkle with granulated or confectioners' sugar
18
Bake immediately for 15 minutes to 20 minutes, until thet are well puffed and golden
19
Cool the macaroons
20
When cool, remove them from paper by turning paper over and moistening the back of the paper, then peel it off
21
Yield: 34 cookies