Advertisement
Biscuit Tortoni
- Difficulty
Easy
By Merry White
Published 1974
Biscuit tortoni is like a frozen mousse, but richer and more interesting in texture. You can add rum instead of vanilla, if you prefer. This is my favorite frozen dessert.
Ingredients
Method
Combine the sugar and water in a saucepan and cook, without stirring, until the mixture reads 230° on a candy thermometer.
In a very large bowl, beat the egg whites until stiff. Slowly stir the sugar syrup into the egg whites and mix well. In another bowl, beat the egg yolks until thick and pale, and fold into egg white mixture, stirring well.
Pulverize the macaroons in a blende
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe