Preparation:
Mix sugar and water. Heat to a boil and boil for about 5 minutes. Beat whites until soft peaks are formed. Gradually pour the hot syrup into the white and continue to beat until stiff peaks are formed. Cool. Whip the cream with almond and vanilla extracts until stiff. Fold in the egg whites and then the cherries. Lightly coat a mold or muffin tins with vegetable spray. Cover sides of mold with almond cookie crumbs. Fill with cream mixture and freeze. To unmold: dip frozen mold into hot water and turn onto a plate. Garnish with fresh cherries and serve. | 