Blanch the peaches, peel, cut in half, remove the pits and cut into wedges. Beat the egg whites until stiff, gradually adding sugar until mixture is glossy and white. Fold in the almonds and flour.
Mix the peaches with the sugar and apple juice and spoon into 6 ovenproof dishes. Top each with a dollop of the egg white-almond mixture. Bake in an oven preheated to 160°C (approximately 325°F) for about 20 minutes. Serve hot.