3 eggs
3/4 c. sugar
1/4 c. whole almonds
1 3/4 tsp. almond extract
1 1/2 c. heavy cream
3/4 tsp. vanilla
12 maraschino cherries
Dash salt
1/4 c. water

Separate eggs - refrigerate yolks. Whites at room temperature for 1 hour. Mix water and sugar in pan - stir over low heat. Boil uncovered to 236 degrees on candy thermometer. Beat egg whites and salt until stiff. Pour hot syrup slowly, beat constantly until very stiff. Refrigerate 30 minutes.

Preheat oven to 350 degrees. Bake almonds 8-10 minutes, chop finely - stir in 1 teaspoon almond extract and set aside. In medium bowl, put cream, 1/4 teaspoon almond extract and vanilla. Beat until quite stiff. Fold in egg white mixture until well combined. Spoon into 12 paper lined muffin pan cup. Sprinkle with almond mixture and cherries. Refrigerate.