Sort the raspberries, wash and drain them if necessary (defrost the frozen berries in a bowl). Finely puree the raspberries and vanillin sugar
Wash the peaches or blanch and skin them as desired. Halve and stone (drain canned peaches and use the juice for other purposes). Put the peaches in a small ovenproof dish
Beat the egg whites until stiff, allow the sugar to trickle in. Fold in the almonds, except some for decoration. Spread the beaten egg whites on the peaches. Sprinkle the remaining almonds on top
Bake in a preheated oven (electric range: 200-225 °C/ convection oven: 175-200 °C / gas: level 3-4) for 8-10 minutes until golden brown. Arrange on dessert plates with raspberry sauce and possibly mint leaves