Romagna Peach Cookies

Whip with a whisk at high speed for 5 minutes until a smooth and homogeneous mixture is achieved.

Pour onto a baking tray lined with parchment paper and bake at 160°C (320°F) for 20-25 minutes with the vent open.

Combine the ingredients and mix in a stand mixer at high speed for 3 minutes.

Let rest for about 3 minutes, then mix again until a perfect creaminess is achieved.

When the semi-spheres are baked, remove them from the oven and let them cool.

Con l’aiuto di un cucchiaino, scavare leggermente al centro la parte piatta di ogni pezzo e farcire con crema pasticcera.

Join two semi-spheres together to form a peach.

Pour some red Alchermes into a small bowl and granulated sugar onto a small plate.

Briefly dip the peaches into the Alchermes, let them drain well, and roll them in granulated sugar.