Instructions: Beat egg yolks and sugar in small mixer bowl until very thick and lemon colored, about 5 minutes. Stir in wine and vanilla.

Beat egg whites in small mixer bowl until stiff but not dry. Fold egg yolk mixture into egg whites. Fold in whipped cream. Stir in 3/4 cup macaroons and the cherries. Pour mixture by 1/3 cupfuls into paper liners in muffin cups. Sprinkle with 1/4 cup macaroons. Freeze until firm, about 3 1/2 hours.

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