2 Egg yolks 1 c Whipping cream,whipped
1/2 c Powdered sugar 3/4 c Ground dry macaroons
3 T Dry white wine 1/4 c Maraschino cherried,chopped
1/2 t Vanilla 1/4 c Ground dry macaroons
2 Egg whites
Beat egg yolks and sugar in small mixer bowl until very thick and
lemon colored, about 5 minutes. Stir in wine and vanilla.
Beat egg whites in small mixer bowl until stiff but not dry. Fold egg
yolk mixture into egg whites. Fold in whipped cream. Stir in 3/4 cup
macaroons and the cherries. Pour mixture by 1/3 cupfuls into paper
liners in muffin cups. Sprinkle with 1/4 cup macaroons. Freeze until
firm, about 3 1/2 hours.
Yields
11 servings