1 c. tiny marshmallows
1/3 c. milk
1 tsp. instant coffee powder
1/4 c. chopped toasted almonds
2 egg whites
1/2 tsp. vanilla
2 tbsp. sugar
1/2 c. whipping cream
Maraschino cherries
Paper baking cups

In small saucepan, heat and stir marshmallows, milk and coffee powder until marshmallows are melted. Cool. Add chopped almonds. Beat egg whites and vanilla to soft peaks. Gradually add sugar, beating to stiff peaks. Whip the cream just until soft peaks form. Fold in whipped cream. Spoon into paper cups in muffin pans. Top with a maraschino cherry and additional toasted slivered almonds if desired. Freeze firm. Makes 8 servings.