Yield: 8 servings
1 c Madeira
1/4 c lemon juice, fresh
6 tb sugar, preferably superfine
1 ts lemon peel, finely grated
1 pn cinnamon
1/2 ts almond extract
2 c heavy cream
Crumble two macaroons into each of eight 1-cup parfait or sherbet
glasses. Set aside.
In a large chilled bowl, combine the Madeira, lemon juice, sugar,
lemon peel, cinnamom and almond extract, and stir until the sugar
dissolves. Pour in the cream and beat with a whisk or rotary beater
until it forms stiff peaks on the beater when it is lifted from the
bowl. Pile the cream on top of the macaroons and chill for at least
30 minutes before serving.