3/4 c. sugar
1/4 c. water
3 egg whites
1/8 tsp. salt
1/4 c. toasted, slivered
1 3/4 tsp. almond extract
1 1/2 c. whipping cream
3/4 tsp. vanilla extract
Dissolve sugar in water in saucepan. Bring to a boil
and cook until syrupy (about 5 minutes). Remove from heat.
Have egg whites at room temperature. Beat egg whites with salt
at high speed until stiff. Add sugar syrup into egg whites,
slowly in thin stream, beating at high speed until very stiff
and glossy. Cover and refrigerate until cool (about 1/2 hour).
Toast almonds on baking sheet at 400 degrees for 10 minutes or until
golden, stirring occasionally. When almonds are done, chop and
toss with 1 1/2 teaspoons almond extract. Beat cream until
stiff; add remaining 1/4 teaspoon almond extract and vanilla
extract. Fold cream into egg white mixture. Fold in almonds.
Spoon into cupcake liners or sherbet glasses. Refrigerate or
freeze. If in freezer, remove 15 minutes before serving. Top
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