Fruit Salad, Iced Recipe

Fill paper cases half full of pineapple water ice. Put over a layer of
candied cherries chopped, then a layer of vanilla ice cream; smooth it
quickly, place a marron glacé in the centre, and garnish the cream with
a meringue made from the whites of two eggs and two tablespoonfuls of
powdered sugar. Dust this with grated macaroons, and send to the table.
Make the meringue and grate the macaroons before dishing the ice cream.
A pint of each cream will fill eight cases.

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