Macaroon Cream

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • Ā¼ box gelatine or 1Ā¼ tablespoons granulated gelatine.
  • Ā¼ cup cold water.
  • 2 cups scalded milk.
  • Yolks 3 eggs.
  • ā…“ cup sugar.
  • ā…› teaspoon salt
  • ā…” cup pounded macaroons.
  • 1 teaspoon vanilla.
  • Whites 3 eggs.


    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.