Macaroon Creams

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READY IN: 55mins
Recipe 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.

Ingredients Nutrition

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


  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.

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