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 cherries, chopped
1/4 c Ground dry macaroons

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 cupful’s into paper liners in muffin
cups. Sprinkle with 1/4 cup macaroons. Freeze until firm, about 3 1/2
hours.

Yields
11 Servings