Macaroon Creams

1. 1

   Toast macaroons at 350 until they are crunchy and well dried out, about 20 minutes.

2. 2

   While they're in the oven, dissolve marshmallows in the milk over a low heat, stirring often.

3. 3

   Cool.

4. 4

   Grate macaroons into fine crumbs.

5. 5

   Add to dissolved marshmallow mixture.

6. 6

   Whip cream and add almond flavoring.

7. 7

   Stir crumb-marshmallow mixture into whipped cream.

8. 8

   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.

9. 9

   Remove from freezer about 20 minutes before serving.

10. 10

    Garnish with cherries.

* Per serving · 4 servings · Values may vary.

No additional tips available.