- 1 egg white
- 1/4 cup confectioners' sugar
- 1 cup heavy cream
- 1 teaspoon sherry wine or Marsala
- 1 teaspoon almond extract
- 1 cup almond macaroon crumbs
- 1/2 cup ground almonds
- 6 red maraschino cherries, chopped
- 6 green maraschino cherries, chopped
- 1/4 cup slivered almonds
- 4 maraschino cherries, halved for garnish
- In a small bowl, beat egg white until foamy. Gradually beat in sugar, and continue beating until thick and glossy; set aside.
- Whip cream in a large bowl. Carefully fold in sherry, almond extract, macaroon crumbs, ground almonds, and chopped red and green cherries. Gently fold egg white into cream mixture.
- Spoon into 8 paper baking cups placed in medium size muffin tray. Sprinkle with slivered almonds. Cover muffin tray with clear plastic wrap, then wrap with aluminum foil. Freeze overnight.
- To serve: Let sit for 5 minutes at room temperature, then garnish with maraschino cherry halves.
08/10/2019
recipepes.com
almond tortoni, recipe
PT15M
PT1H
5
455 calories