INGREDIENTS:

• 3 whole eggs
  
• 5 egg yolks
  
• 1/2 cup superfine sugar*
  
• 1/3 cup amaretto liqueur
  
• 1 cup crushed almond macaroons
  
• 2 cups heavy cream, whipped

*Note: Superfine sugar can be made by blending granulated sugar in a food processor for a few seconds.

TO PREPARE:

In an electric mixer, beat eggs, egg yolks, and sugar at highest speed for 12 minutes.  Reduce speed and pour in liqueur and macaroon crumbs.  Blend a few minutes.  Fold in whipped cream.  Pour into a two-quart souffle dish.  Freeze overnight.

SERVINGS:  16 - 18

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