| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | Favorites*, Italian* | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Recipe by: 1972 Posted to TNT Recipes Digest by "Grace M. Wagner" <wgmm@citynet.net> on Mar 23, 1998
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