Macaroon Creams

Submitted by Julie Bs Hive

"Keep these in the freezer for unexpected guests. I prefer to use the small muffin tins when making these but you can use a 12-cup muffin tin with equal success."

 

• Ready In: 55mins
• Ingredients: 6
• Yields: 12 muffin cups
• Serves: 12

ingredients

• 20 almond macaroons
• 1 cup milk
• 25 regular-size marshmallows
• 2 cups whipping cream
• 1⁄2 teaspoon almond flavoring
• cherries (to garnish)

directions

1. Toast macaroons at 350° until they are crunchy and well dried out, about 20 minutes.
2. While they're in the oven, dissolve marshmallows in the milk over a low heat, stirring often. Cool.
3. Grate macaroons into fine crumbs.
4. Add to dissolved marshmallow mixture.
5. Whip cream and add almond flavoring.
6. Stir crumb-marshmallow mixture into whipped cream.
7. Place baking cups (I prefer the foil ones) on a cookie sheet and using a ladle, fill the cups and freeze either in foil or plastic bag.
8. Remove from freezer about 20 minutes before serving.
9. Garnish with cherries.