Recipe courtesy of Victoria Granof
Save Recipe Print
Yield:
Makes 6 servings

Ingredients

Directions

Line six 3-inch muffin or custard cups with paper cupcake liners.

In the top of a double boiler or a stainless steel mixing bowl set over a pot of simmering water (do not let the water touch the bottom of the bowl), whisk together the egg whites and sugar. Continue to whisk gently until the sugar is dissolved and the mixture is warm to the touch (test it with a clean finger). Remove from the heat and, with an electric mixer on medium-high speed, beat the mixture until white and fluffy and completely cool.

In a medium bowl, combine the cream and vanilla and, with the same beaters, whip until soft peaks form. Fold the whipped cream into the beaten egg whites until completely incorporated, then fold in the almonds. Spoon the schiumone into the prepared cups and freeze for at least 3 hours.

Our Best Holiday Cookies 57 Videos

Get the Recipe

Holiday Swirled Sugar Cookies 00:30

Find out how to get a festive, swirling effect on iced cookies.

IDEAS YOU'LL LOVE

Frozen Orange-Vanilla Pie

Recipe courtesy of Food Network Kitchen

Quick Vanilla Buttercream Frosting

Recipe courtesy of Gale Gand

Fruit Salad with Orange-Vanilla Syrup

Recipe courtesy of Ree Drummond

Avocado and Cilantro Mousse

Recipe courtesy of Marcela Valladolid

Frozen Vanilla Mousse (Schiumone)

Recipe courtesy of Victoria Granof

Frozen Vanilla Lemonade

Recipe courtesy of Food Network

Frozen Mocha Mousse

Recipe courtesy of Ina Garten

Frozen Lemon Mousse

Recipe courtesy of Gale Gand

Frozen Lemon Mousse

Recipe courtesy of Martha Stewart

Browse Reviews By Keyword