3 egg whites
1/2 tsp. baking powder
1 c. sugar
1/2 c. crushed corn flakes (I use Total)
1/3 c. sliced almonds
2 c. peaches, well drained
1 c. whipping cream
2 tbsp. sugar
3/4 tsp. almond extract

Beat egg whites and baking powder. Add 1 cup sugar (2 tablespoons at a time) and beat until stiff. Fold in 1/2 cup corn flakes and 1/3 cup almonds. Bake 35 to 40 minutes at 300 degrees. Let cool. Whip cream and sugar, then fold in peaches and almond extract. Spoon gently into meringue crust. Sprinkle top with toasted almonds. Chill 3 hours.