Macaroon Creams

Directions

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.