3 lg Egg whites
3/4 c Sugar
1 ds Salt
1/4 c Almonds; blanched
1 3/4 ts Almond extract
1 1/2 c Heavy cream
3/4 ts Vanilla
12 Maraschino cherries
BAKE 350 (almonds)
Let whites warm to room temperature. Mix 1/4 cup water with sugar in 1 qt.
pan; stir over low heat to dissolve. Boil, uncovered, without stirring to
236. Meanwhile, at high speed, beat whites with salt just until stiff
peaks form. Pour hot syrup in thin stream over whites beating constantly
till very stiff. Refrigerate, covered, 30 mins.
Place almonds in shallow pan; toast till lightly brown (8 – 10 mins). Grind
finely. Put into small bowl and stir in 1-1/2 t. almond extract.
Beat cream with 1/4 t. almond extract and vanilla till stiff. Gently fold
into egg white mixture. Spoon into 12 paper-lined muffin pans. Sprinkle
with almond mixture; top with a cherry. Cover and freeze overnight. For
longer storage (1 month) remove from pan and wrap individually.
Yields
6 Servings
