Preheat the oven to 180°C
Cut the peaches in half and twist to separate the two halves. Use a small, sharp knife to cut carefully around the stones to loosen them. Pull the stones out with your fingers and discard.
Place the peach halves on a baking tray and spoon half a teaspoon of Amaretto over the top of each peach half. Place them in the oven for 10 minutes until starting to become tender.
While the peaches are in the oven, make the meringue: Place the egg whites in a clean, dry bowl and whisk with an electric whisk, on high speed for 1 – 2minutes, until they become stiff.
Gradually add the granulated sweetener and continue whisking for about a minute, until the meringue forms stiff peaks.
After 10 minutes, remove the peaches from the oven and pour another half teaspoon of Amaretto over each one.
Spoon the meringue on top of each peach half and put them back in the oven for another 15 minutes or until the meringue is golden brown on top and the peaches are tender.