This is not a “diet” recipe. It is simply the best dessert I have ever had, so I begged my friend to give me the recipe. The calories could probably be reduced if you play with the recipe, but I would be surprised if it would be worth it.
4 egg whites (I use “Eggology”) ¾ C Sugar ¼ C Water Dash of salt ¼ C Blanched Almonds 2 tsp. Almond Extract 1 ½ C Heavy Cream 1 tsp Vanilla 7 maraschino cherries, halved (optional) 14 mint sprigs (optional) use to paint melted chocolate on then cool, to get leaf shaped chocolate for presentation. You could also use lace cookies, or chocolate covered espresso beans.
Put egg whites into a small bowl and bring to room temperature. Mix water and sugar in a 1 quart saucepan and stir over low heat to dissolve. Boil, uncovered, without stirring to 236 degrees F on a candy thermometer. Meanwhile at high speed beat eggs with salt to foamy soft peaks. Pour the hot sugar syrup in a thin stream over the egg whites as you constantly keep beating until stiff peaks form. Cover and put into fridge for 30 minutes. In a 350 degree oven, toast almonds for about 8 minutes, watch them, they burn quickly. Grind to a coarse pulp and put into a small bowl. Add 1 ½ tsp. of Almond Extract and set aside. In a medium bowl that you have chilled with the beaters, beat the cream, ½ tsp almond extract, & vanilla until stiff. Blend with egg white mixture using an over and under motion until well blended. Spoon into 14 to 16 paper lined muffin cups (or line a 10” springform pan with parchment or wax paper and fill). Sprinkle with almond mixture. Freeze until firm then transfer to freezer bags. Will keep for at least one month in freezer. To serve, let sit at room temperature for 10 minutes (20 if using pan) and garnish with cherry or chocolate or cookie as desired.
Chris 54 y.o. Wife and Mother of 2 (19 and 17), living in Middle Tennessee.
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