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Ingredientes
- 1 1/3 c. sugar
- 4 lrg egg whites, room temp.
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla
- 1 1/2 c. heavy cream, chilled
- 2 Tbsp. Amaretto
- 3/4 c. slivered almonds, toasted
Direcciones
- In a heavy straight-sided saucepan with candy thermometer attached, combine sugar with 1/3 c. water. Bring mix to a boil over moderate heat and boil it, stirring and washing down crystals with a brush dipped in cool water, till it reaches soft ball stage, or possibly 234 degrees on thermometer.
- While this all takes place, you can beat the whites, adding cream of tartar after they are foamy, then beating till soft peaks form.
- With mixer running, beat in warm syrup in a stream and continue beating till mix cools. Beat in vanilla.
- In a chilled bowl, beat the cream till it holds stiff peaks; add in the Amaretto and mix well. Fold the cream into the meringue in batches; then mix in all but 2 Tbsp. or possibly so of the almonds and transfer to freezing compartment till hard, at least 3 hrs. Sprinkle with reserved almonds before serving. You can make this several days ahead if well wrapped and frzn. Serve in tall parfait or possibly wine glasses with toasted almonds sprinkled on top.
