Preheat oven to 350°F. Line a cookie sheet with parchment paper. Stir all the Almond Macaroon ingredients in a medium bowl until smooth. Drop batter by rounded teaspoonfuls onto prepared sheet, spacing 3" apart. Using wet fingers, flatten each into a 2" round. Bake until golden brown on edges, about 15 minutes. Cool completely on a rack. Peel off parchment.

Puree raspberries in a food processor until smooth. Strain to remove seeds. Cook sugar and water in a heavy saucepan over low heat, stirring until sugar dissolves. Increase heat and boil, without stirring, until mixture registers 238°F. on candy thermometer, tilting pan slightly to submerge thermometer tip completely, about 8 minutes.

Using an electric mixer, beat egg yolks in a medium bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 5 minutes. Gradually beat in hot syrup. Continue beating until cool. Carefully fold in raspberry puree. Whip cream in large bowl until stiff peaks form. Fold cream into berry mixture. Spoon 1/3 cup into 1/2 cup souffle dishes or custard cups.

Pour liqueur into a small bowl. Dip macaroons into liqueur. Place 1 macaroon atop berry mixture in each dish. Divide remaining berry mixture among dishes, covering macaroons completely. Freeze until firm, about 5 hours.

Shadow Zone Iv - Stinson Beach, Ca