Author Notes
Every year my sister and I split a box of fresh peaches from the local orchard. Before making jams, pies or shakes, this delicious dessert is always the first treat I prepare! An almond studded macaroon crust is topped with a layer of fluffy sweet cream and fresh sliced peaches. So simple, yet so impressive! You may also add raspberries to the mix or any berry is quite divine! When I am short on time I forget the cream cheese and just whip cream with a little sugar and almond extract. —carmelld
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Ingredients
- macaroon crust
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1 1/3 cups
flaked sweetened coconut
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1/2 cup
chopped almonds
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2 tablespoons
all-purpose flour
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2
large egg whites, lightly beaten
-
1/2 teaspoon
almond extract
-
1/3 cup
granulated sugar
- Whipped Cream with peaches
-
3 ounces
whipped cream cheese, room temp.
-
1/2 cup
powdered sugar
-
2 cups
whipping cream, whipped
-
1/8 teaspoon
almond extract
-
4 cups
sliced fresh peaches
-
1/4 cup
granulated sugar, optional
Directions
- macaroon crust
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In a bowl combine; coconut, almonds, sugar, flour, and season with a pinch of salt. Stir in egg whites and 1/2 tsp almond extract. Line a baking sheet with foil; grease well and spread coconut mixture into a 9 in. circle on foil. Bake @ 325* for 20-25 min. or until lightly browned. Cool completely on a wire rack.
- Whipped Cream with peaches
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In a mixing bowl combine cream cheese, powdered sugar, and almond extract. Mix until creamy. Fold in whipped cream. Place crust on a serving plate and spread desired amount of cream mixture over the top.
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If needed, sweeten peaches in a bowl with the desired amount of granulated sugar. Spread peaches over cream filling and serve immediately. Enjoy!
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