macaroon glace
Kay Paciorek
ingredients
- 3/4 c sugar
- 4 eggs, separated
- 2 1/4 c milk
- 2 T Knox’s gelatin
- 1/4 c milk
- 1 t vanilla extract
- coconut macaroons (optional)
- 1/2 pint heavy cream
directions
Beat sugar with yolks. Add 2 c milk. Dissolve gelatin in 1/4 c milk. Mix and cook to boil, stirring constantly, but do not let it boil. Allow to cool. Add vanilla, fold in beaten egg whites, and pour into mold. Place macaroons around edge. Refrigerate overnight, remove from mold and serve with whipped cream.
Source: Eva Pecorella
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