FRESH PEACH MACAROON TARTS
Crust: -3 large egg whites - 1 cup sugar
-30 Ritz crackers, VERY coarsely crushed -1 cup chopped pecans -1 teaspoon almond extract
-1 cup COLD heavy whipping cream, whipped -1 (8 ounce) package cream cheese, softened -1 cup confectioners' sugar
-4 large or 6 medium fresh peaches, peeled, thinly sliced -1/2 cup peach preserves or jam, melted -1 teaspoon almond extract
Topping: -1 cup COLD heavy whipping cream -1/4 cup confectioners' sugar -1/2 teaspoon almond extract
Preheat oven to 350 degrees F. Beat egg whites until frothy. Gradually add sugar, beating all the while. Beat until stiff peaks form. Stir in remaining ingredients. Draw six (5-inch) circles on a piece of baking parchment. Turn piece of parchment over and place on baking sheet. Distribute meringue mixture evenly among the six circles, spreading to fill the circles. Bake for 20 minutes. Remove from oven and let cool completely on parchment. Once cooled, store airtight until serving time. (The macaroon tarts can be prepared up to 1 day in advance.)
Filling: Combine ingredients in a medium mixing bowl. Beat until smooth. Cover and refrigerate for at least 1 hour.
Combine ingredients in a medium mixing bowl. Stir gently to coat peaches. Cover and refrigerate for at least 1 hour.
Topping: Combine ingredients in a small mixing bowl. Beat until stiff peaks form. Cover and refrigerate.
Place macaroons on six dessert plates. Evenly distribute filling over crusts and spread to the edge. Spoon peaches over the filling. Top each tart with a dollop of topping. Serves 6.