A light fluffy peach delicacy made with beaten eggs and rich peaches.
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Grease the tins with 1 tbsp butter and 1 tsp sugar powder.
Set aside and preheat oven to 350 °F (175 °C).
Put 2 peeled peaches in a blender. Puree, add 1/8th tsp grated ginger and 1 tbsp sugar.
Add unsifted 2 tbsp powdered sugar to 2 egg whites and whip up egg whites with a mixer or stand mixer until stiff. Gently fold in the peach puree.
Pour into tins and set on a baking sheet.
Bake for 1520 minutes until puffed and golden.
Dust with powdered sugar and serve immediately.