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Macaroon Cream 1/4 box gelatine or

Yolks 3 eggs

1 tablespoon granulated gelatine

1/3 cup sugar 1/8 teaspoon salt 1/4 cup cold water

2/3 cup pounded macaroons

2 cups scalded milk

1 teaspoon vanilla Whites 3 eggs

Soak gelatine in cold water. Make custard of milk, yolks of eggs, sugar, and salt; add gelatine, and strain into pan set in ice-water. Add macaroons and flavoring, stirring until it begins to thicken; then add whites of eggs beaten stiff, mould, chill, and serve garnished with macaroons.

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