Raspberry Macaroon Mousse

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 packages (10 ounces each) frozen raspberries
  • 2 egg whites
  • ½ cup sugar
  • 2 cups heavy cream, whipped
  • ⅔ cup crisp macaroon crumbs (see note)


    1. Drain the raspberries and place them in the container of an electric blender. Blend on high speed, then strain through a sieve lined with cheesecloth.

    2. In a mixing bowl beat the egg whites until stiff, gradually adding the sugar while beating.

    3. Fold the raspberries into the whipped cream, then fold in the egg whites. Pour into a mold or a refrigerator freezer tray and freeze. After an hour remove from the freezer and, using a spoon, fold in the macaroon crumbs so that they are streaked through the mousse. Return to the freezer and freeze until firm.