Irene Burgess’s Tortoni

3 eggs (separated)

¾ cup sugar

Dash salt

¼ cup whole blanched almonds

Almond extract

1 ½ cups heavy cream

¾ tsp. vanilla

12 maraschino cherries

Whites- room temperature- 1 hour

¼ cup water- with sugar in 1 qt. sauce pan

Stir over low heat to dissolve

Boil uncovered without stirring to 236 degrees F

(Syrup spins a 2 inch thread)

Beat whites- stiff peaks

Pour hot syrup in thin stream.

Beat constantly until very stiff peaks form.

Refrigerate covered 30 minutes

Preheat oven 350 degrees F

Bake almonds 8-15 minutes

Chop almonds- finely

Add 1 ½ tsp. almond extract

Beat cream- until stiff

Fold gently into egg white

Spoon into 12 paper lined muffin pans.

Sprinkle almond mixture

Add cherries

Cover

Freeze