1 egg white
¼ c. powdered sugar
1 c. heavy cream
1 ts. sherry wine or Marsala
1 tsp. almond macaroon crumbs
½ c. ground almonds
6 red maraschino cherries, chopped
6 green maraschino cherries, chopped
¼ c. slivered almonds
4 maraschino cherries, halved for garnish.
In small bowl, beat egg white until foamy. Gradually beat in sugar continue beating until thick and glossy; set aside. Whip cream in large bowl. Carefully fold in sherry, almond extract, macaroon crumbs, ground almonds, and chopped red and green cherries. Gently fold egg white into cream mixture. Spoon into 8 paper baking cups place in medium size muffin tray. Sprinkle with slivered almonds. Cover muffin tray with clear plastic wrap; wrap with aluminum foil. Freeze overnight. To serve: let sit for 5 minutes at room temperature; then garnish with maraschino cherry halves.
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