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1/2 cup crushed toasted almonds
1/2 cup crushed macaroons
2 cups heavy cream, divided
1 teaspoon vanilla extract
3 tablespoons dark rum
1/4 cup confectioners' sugar
4 maraschino cherries, halved
Reserve 2 tablespoons crushed toasted almonds for the topping.
Mix remaining crushed almonds, macaroons and 2/3 cup of the cream.
Whip the remaining cream with the vanilla extract, rum and sugar. Fold into almond-macaroon mixture.
Spoon into 8 foil baking cups which have been placed in muffin tins and freeze until hard.
Top each with a cherry half.
Sprinkle toasted almonds over and return to freezer until ready to serve.
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