18 almond macaroons
2/3 stick butter
1 c. confectioners' sugar
2 eggs, separated
1 tsp. vanilla
1/2 c. maraschino cherries
1/2 c. blanched almonds
1 c. heavy cream, whipped

Line a buttered mold with macaroons, reserving enough to cover top. Cream butter and sugar. Add yolks and beat 2 minutes. Fold in vanilla, cherries, almonds, and stiffly beaten egg whites. Pour into mold and top with remaining macaroons. Chill 24 hours. Cover with whipped cream and serve.