Macaroon Creams

• 20 almond macaroons
• 1 cup milk
• 25 regular-size marshmallows
• 2 cups whipping cream
• 12 teaspoon almond flavoring
• cherries (to garnish)

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.
3. Cool.
4. Grate macaroons into fine crumbs.
5. Add to dissolved marshmallow mixture.
6. Whip cream and add almond flavoring.
7. Stir crumb-marshmallow mixture into whipped cream.
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. Remove from freezer about 20 minutes before serving.
10. Garnish with cherries.

almond macaroons, milk, marshmallows, whipping cream, almond flavoring, cherries

Taken from www.food.com/recipe/macaroon-creams-207345 (may not work)