| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
11 |
Servings |
INGREDIENTS
| 2 |
|
Egg yolks |
| 1/2 |
c |
Powdered sugar |
| 3 |
tb |
Dry white wine |
| 1/2 |
ts |
Vanilla |
| 2 |
|
Egg whites |
| 1 |
c |
Whipping cream,whipped |
| 3/4 |
c |
Ground dry macaroons |
| 1/4 |
c |
Maraschino cherried,chopped |
| 1/4 |
c |
Ground dry macaroons |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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