Ingrients & Directions
1 c Heavy cream
1/3 c Confectioners’ sugar
1/2 ts Vanilla
1 Egg white
2 tb Light rum
1/3 c Crushed dry macaroons
1/4 c Almonds, minced, toasted,
-and blanched
Whip cream with sugar and vanilla until soft peaks form. Beat egg
white to soft peaks and fold into cream along with rum and macaroons.
Spoon into paper cups, sprinkle with almonds, cover with foil
circles, and freeze until firm.
Yields
6 Servings