Toast the almonds on a tray as it heats up, keeping a close eye on them and removing as soon as lightly golden.
Slice up the peaches and divide between four ovenproof bowls, along with their juice.
Sit a nice round scoop of ice cream on top of each, and place in the freezer.
Separate the eggs.
Put the whites into the bowl of a free-standing mixer (save the yolks for another recipe), add a pinch of sea salt and whisk until the mixture forms stiff peaks (you could use an electric hand whisk).
With the mixer still running, gradually add the sugar until combined.
Spoon into a piping bag (I like a star-shaped nozzle) or a large sandwich bag that you can snip the corner off.
Remove the bowls from the freezer and scatter over the toasted almonds.
Pipe the meringue over the ice cream as delicately or roughly as you like.
Now – I work two at a time to retain maximum control – pop the bowls under the grill for just 2 minutes, or until golden.
