From my story “My Italian Grandma”
1 cup heavy cream, whipped
½ cup plus 2 tablespoons finely crumbled almond macaroons or Amaretti cookies
¼ cup sifted confectioner’s sugar
1 stiffly beaten egg white
1 tablespoon sherry, vanilla, or Amaretto liqueur
In a large bowl fold ½ cup of the cookie crumbs, confectioner’s sugar, egg white, and liqueur into the whipped cream.
Spoon or pipe the mixture into 2 ¾” (2 ounce) ramekins. Sprinkle with remaining cookie crumbs, and freeze for several hours.
Defrost for approximately 5 minutes before serving.
Yield: four desserts.