Ingrients & Directions
1 c Heavy cream
1/3 c Confectioners’ sugar
1/2 ts Vanilla
1 Egg white
2 tb Light rum
1/3 c Crushed dry macaroons
1/4 c Almonds, minced, toasted,
-and blanched
Whip cream with sugar and vanilla until soft peaks form. Beat egg white to
soft peaks and fold into cream along with rum and macaroons. Spoon into
paper cups, sprinkle with almonds, cover with foil circles, and freeze
until firm.
Yields
6 Servings