Almond macaroons	Tortoni

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Tortoni

Source: Dining In - St. Louis, J.A. Baer II & Cecile K. Lowenhaupt, 1979

Yield: Serves 6

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Ingredients

• 3 egg whites

• 1/2 cup heavy whipping cream

• 1/2 cup confectioners' sugar

• 1 Tbsp sherry

• 1/2 cup sliced, toasted almonds

• 1 lb almond macaroons, coarsely crumbled

• 6 maraschino cherries

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Preparation

Beat egg whites till stiff, but not dry.

Whip cream. When firm, fold in confectioners' sugar.

Combine eggs whites and whipped cream.

Fold sherry and crumbled macaroons – reserving 6 cookies for garnish – into cream mixture.

Spoon into glass compote or crimped tortoni paper. Spinkle with toasted almonds. Top with maraschino cherry.

Freeze only until firm, not hard.

Served garnished with a macaroon.

If made ahead and hard-frozen, do not add almonds and cherry before freezing. Remove from freezer 20 minutes before serving and garnish after tortoni is slightly softened. Italian Amaretti or Amarettini are perfect macaroons for this recipe.