Beat the yolks of six eggs with a half cup of powdered sugar. When very light add four tablespoonsful of maraschino and one tablespoonful of kirschwasser. Stand in a basin of hot water over the fire and beat constantly for five minutes. Be careful not to curdle the eggs. Take from the fire, stand in a basin of ice water and beat until cold. Stir in carefully one pint of whipped cream and one teaspoonful of vanilla. Fill paper cases with the mixture and sprinkle the top with grated and sifted macaroons. Put in a freezer in layers with letter paper between. Take out dasher, but leave on cover and handle to keep straight. Pack with salt and ice, cork in the lid, cover with a piece of carpet and stand aside.