separated eggs. yolk from egg whites and put in small bowl.and yolks in another bowl, be careful no yolk in egg whites, refrigerate yolks.

let whites warm to room temperature-1hour, mix 1/4 cup water with sugar in 1quart saucepan, stir over low heat to dissolve

boil uncovered, without stirring, to 236°F on candy thermometer ( syrup spins 2-inch thread when dropped from spoon).

meanwhile at high speed ,beat whites with stop just until stiff peaks form when beater when beater is slowly raised.pour hot syrup in thin stream over whites; beat constantly until very stiff peaks form when beater is raised. refrigerated, 30 minutes

preheat oven at 350°f. place blanched almonds in shallow baking pan, bake until at lightly tosted 8 to 10 minutes. remove from oven. chopped almonds finely. set crushed almonds into small bowl and stir in 1 1/2 T almond extract, now set to the side.

and a medium bowl beat cream, using portable electric mixer. with 1/4 teaspoon of almond extract add the vanilla extract ,until quite stiff. with wire whisk are rubber spatula for using an under and over motion, gently fold into egg whites mixture until well combined,

spoon into 12 paper-lined cupcake cups, sprinkle with almond mixture, top with cherry. cover with foil; freeze until firm several hours out overnight.

for longer storage remove from pan and wrap each well keep for one month