2 eggs, separated
1/3 c. confectioners' sugar
1/2 c. plus 1 tbsp. crushed Italian dry macaroons (about 3 1/2 oz.)
2 tbsp. dark rum
2 tsp. pure vanilla extract
1 c. heavy cream, whipped
Maraschino cherries

In a large bowl beat egg yolks and sugar until mixture is pale yellow. Stir in 1/2 cup of the Italian macaroons, rum and vanilla extract. In a medium bowl beat egg whites until stiff peaks form. Fold egg whites and whipped cream into macaroon mixture. Spoon into paper cupcake pan liners. Sprinkle with remaining 1 tablespoon crushed macaroons. Garnish each with a cherry and freeze until firm. Makes 8 to 10 portions.