Rate this Recipe: 

Average: 5 (1 vote)

A rich, creamy, frozen dessert, topped with ground almonds and candied cherries – even better than ice cream!


3 egg whites
Dash of salt
3/4 cup sugar
1/4 cup water
1/2 cup slivered, toasted almonds
1-1/2 teaspoons almond extract
1-1/2 cups heavy cream
3/4 teaspoon vanilla
12 candied cherries


Separate eggs. Allow whites to stand at room temperature for 1 hour. Beat with dash of salt until they hold a stiff peak. Meanwhile, dissolve the sugar in the water and bring to a boil. Cook, uncovered and without stirring, till syrup reaches 236 degrees F on a candy thermometer (thread stage). Beating constantly, pour syrup in a thin stream into the beaten egg whites. Cover bowl tightly with foil, and refrigerate for 30 minutes. Finely grind the almonds by using the on/off switch of blender or processor. Empty into a small bowl and stir in the almond extract. Set aside. Whip heavy cream until stiff. Blend in vanilla. Fold whipped cream into egg-white mixture. Spoon into 12 large, paper muffin cups. Sprinkle with ground almonds and top each with a cherry. Cover tightly with foil and freeze until firm – at least 6 hours.

Cooking & Recipes


Serves 12-15.

Preparation Method

Leave a Comment

Free Beginners Garden Guide

Vegetable Gardening for Beginners!
Your complete guide on how to grow a vegetable garden—from scratch!


You will also be subscribed to our Almanac Companion Newsletter


Solar Energy Production Today

28.10 kWh

Live data from the solar array at The Old Farmer's Almanac offices in Dublin, NH.