Macaroon Cream

• ¼ box gelatine or 1¼ tablespoons granulated gelatine.
• ¼ cup

Soak gelatine in cold water. Make custard of milk, yolks of eggs, sugar, and salt; add soaked gelatine; when dissolved, 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.