Peaches And Amaretto Parfait – a delicious recipe with eggs, sugar, water, peaches, whipping cream, macaroons. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Begin to reduce the macaroons to crumbs and blend 200 grams of ripe peaches and leave aside.
2
Whip cream and place in refrigerator.
3
Whisk in a bowl lightly the white eggs with 25 grams of sugar.
4
Put in a saucepan to cook 50 grams of water with the remaining 50 grams of sugar, boil until the syrup will make big bubbles, if you have a food thermometer cook up the syrup to 210 u00b0, this will be used to pasteurize the white egg .
5
Pour this hot liquid very slowly in to the white eggs continues to whisk until this mixture has completely cooled.
6
Now compose the parfait, take the whipped cream from refrigerator very gently add the macaroons, the peach pulp the beaten egg and mix thoroughly. Fill small molds with the mixture or in a single plumcake mold coated with plastic wrap, place in freezer at least 4 hours before serving.
7
Make the sauce with the bitter chocolate and cream melted in the microwave or in a saucepan, if you want you can add a tablespoon acacia honey
8
When needed remove the parfait from freezer at least 15 minutes, serve with the sauce of bitter chocolate and peaches cut into small squares and one macaroon crumbled over as a garnish.
1099
kcal
Calories
90
g
Fat
63
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 4 tablespoons eggs white, 6 tablespoons sugar, 2 13/16 tablespoons water, 1 5/16 cups peaches ripe, and more.
Yes, Peaches And Amaretto Parfait falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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