4 macaroon cookies (1/3 of an 8 oz. pkg.)
6 egg yolks
2 eggs
3/4 c. granulated sugar
1/4 c. Amaretto liqueur
2 c. whipping cream, whipped
Additional whipped cream
Additional crushed macaroons

Crumble macaroon cookies into coarse pieces. Spread crumbled macaroons in shallow baking pan and dry in 300 degree oven for 20 minutes, stirring once. Cool. Makes 1 cup crumbs.

In a large bowl combine egg yolks, whole eggs and sugar; beat on high speed of electric mixer until thick and fluffy, and sugar is dissolved, about 6 minutes. Continue beating, gradually adding liqueur. By hand, fold in whipped cream and 3/4 cup of macaroon crumbs.

Prepare six 6 or 8 ounce individual souffle dishes with 1 inch buttered aluminum foil collar. Gently spoon souffle into dishes and freeze at least 4 to 6 hours.

To serve, top with additional whipped cream and sprinkle with remaining macaroon crumbs. For prolonged storage, wrap frozen souffle in aluminum foil or seal in airtight containers. Makes 6 servings.