Macaroon Creams

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: 55 mins
• Serves: 12
• Yields: 12 muffin cups

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.