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Ingredients
- 1 pound unsalted butter
- 2 cups sugar
- 12 eggs
Method
Cream together the butter and sugar until light and fluffy. Beat egg yolks until light and beat them into the creamed mixture.
Soak the macaroons in bourbon.
Beat the melted chocolate into the creamed mixture. Add vanilla and pecans.
Beat egg whites until stiff and fold them into the chocolate mixture.
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