2 eggs, separated
1/2 cup sifted confectioners’ sugar
1 teaspoon vanilla
1/2 teaspoon almond extract
1 cup heavy cream, whipped
1/4 cup maraschino cherries, drained and chopped
3/4 cup crushed almond or coconut macaroons


Beat egg yolks until light and fluffy. Add confectioners’ sugar one tablespoon at a time, beating well after each addition. Stir in vanilla and almond extract. 

Beat egg whites until they stand in stiff peaks; fold into egg-yolk mixture. Fold in whipped cream. Stir in maraschino cherries and all but 3 tablespoonfuls of the macaroon crumbs. Spoon into 4-ounce paper dessert cups. Sprinkle remaining crushed macaroons over each cups. 

Freeze until firm. Serve in cups. 

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