2 egg whites
1 1/2 c. whipping cream
1/2 c. powdered sugar
1 tsp. vanilla
3 tbsp. light rum
1/3 c. crushed dry macaroons
1/3 c. finely chopped, toasted almonds
1/4 c. toasted slivered almonds
6 maraschino cherries, cut in half

Beat egg whites in small bowl until stiff but not dry peaks form. Beat whipping cream, sugar and vanilla to soft peaks. Add rum; beat until stiff peaks form. Fold egg whites, macaroon crumbs and chopped almonds into cream mixture.

Spoon mixture into 12 paper-lined muffin cups. Sprinkle with slivered almonds; top with cherries. Freeze until firm, 4-6 hours. Serve frozen.