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.


Serves 12-15.

Leave a Comment