2    Egg yolks
1/2 c  Powdered sugar
3 tb Dry white wine
1/2 ts Vanilla
2    Egg whites
1 c  Whipping cream,whipped
3/4 c  Ground dry macaroons
1/4 c  Maraschino cherried,chopped
1/4 c  Ground dry macaroons

Beat egg yolks and sugar in small mixer bowl until very thick and lemon
colored, about 5 minutes. Stir in wine and vanilla.
Beat egg whites in small mixer bowl until stiff but not dry. Fold egg yolk
mixture into egg whites. Fold in whipped cream. Stir in 3/4 cup macaroons
and the cherries. Pour mixture by 1/3 cupfuls into paper liners in muffin
cups. Sprinkle with 1/4 cup macaroons. Freeze until firm, about 3 1/2
hours.