• 6 egg yolks
• 1 cup sugar
• 1 teaspoon all-purpose flour
• 1 cup sherry
• 24 almond macaroon cookies
• Dash of cream of tartar
• Dash of salt
• 2 egg whites
• 2 tablespoons sugar
• 1/2 cup whole almonds

1. Beat egg yolks in a medium saucepan until thick and lemon colored.
2. Mix 1 cup sugar and flour, and beat into yolks.
3. Add sherry and cook over low heat, stirring constantly, until thickened.
4. Arrange cookies in a 9" square baking dish.
5. Pour egg yolk mixture over cookies.
6. Add cream of tartar and salt to egg whites beat until stiff, gradually adding 2 tablespoons sugar.
7. Beat until sugar is dissolved.
8. Pour egg whites over custard, spreading to edges of pan.
9. Decorate top by placing almonds on end.
10. Bake at 300 for 15 minutes or until lightly browned.
11. Serve hot