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Macaroon Bisque

1 cup heavy cream

18 macaroons

Powdered sugar

6 Maraschino cherries

Vanilla

Whip a cup of cream until stiff, sweeten with powdered sugar and flavor lightly with vanilla. Stir in six macaroons broken in small pieces, but not powdered. Pile in sherbet glasses with a border of the whole macaroons and decorate with marshmallows or Maraschino cherries. This is an excellent emergency dessert.