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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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:
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.
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