1 1/2 c. soft macaroon cookie crumbs
2 eggs, separated
1/2 c. powdered sugar
2 tbsp. sherry
1 tsp. vanilla
1 c. whipping cream, whipped
1/4 c. finely chopped toasted almonds
12 maraschino cherries with stems

Line 12 medium muffin cups with paper or foil baking cups. Divide 1/2 cup of the crumbs evenly in muffin cups. In small bowl, beat egg yolks with powdered sugar until smooth and fluffy; stir in sherry and vanilla. In large bowl, beat egg whites until stiff peaks form; gently fold in egg yolk mixture. Fold in whipped cream, then almonds and 1 cup crumbs until well combined. Spoon into muffin cups, mounding slightly. Top with cherries. Freeze until firm, about 4 hours. 12 servings.