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TORTONI 3/4 c. sugar 1/4 c. water 3 egg whites 1/8 tsp. salt 1/4 c. toasted, slivered almonds 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 with cherries. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |