Difficulty: Average
Serves 12
Ingredients:
- 3 egg whites
- 1/4 cup water
- 3/4 cup sugar
- pinch of salt
- 1/4 cup whole blanched almonds
- 1-3/4 teaspoons almond extract
- 1-1/2 cups heavy cream
- 3/4 teaspoon vanilla
- 12 maraschino cherries
Instructions:
- Let egg whites come to room temperature (about 1 hour).
- Mix water and sugar over low heat to dissolve.
- Boil, uncovered, until a candy thermometer registers 236°.
- Meanwhile, beat egg whites and salt until they form stiff peaks.
- Pour hot sugar syrup in a thin stream over egg whites beating until they form very stiff peaks.
- Refrigerate covered for 30 minutes.
- Preheat oven to 350°.
- Toast almonds by placing in a baking pan and baking until light brown (about 10 minutes).
- Chop finely in blender, then put in small bowl and stir in teaspoons almond extract. Set aside.
- Beat cream with 1-1/2 teaspoons almond extract. Set aside.
- Beat cream with fold into egg whites until well combined.
- Spoon into 12 paper-lined muffin cups.
- Sprinkle with almond mixture.
- Top with cherry.
- Cover with foil.
- Freeze until firm, several hours or overnight.