1 pt. milk
1/2 c. sugar
2 eggs
1 pkg. plain gelatin
1 tsp. vanilla
6 macaroons (moist)

Soak gelatin 5 minutes in 1/4 cup milk. Scald milk. Separate eggs and beat whites stiff. Beat yolks and add sugar. Add a little scalded milk, then add this to rest of milk. Add soaked gelatin, crumbled macaroons, and vanilla; remove from heat. Fold in egg whites. Fill sherbets and put in refrigerator to set. Top with whipped cream and a cherry.