Macaroon-Maraschino Whipped Cream

Name: Macaroon-Maraschino Whipped Cream
Yield: 3 pounds 12 ounces (1 kg 705 g)
Cuisine: Moroccan
Ingredients: 6 egg yolks (½ cup/120 ml); 1 quart (960 ml) heavy cream; ⅓ cup (80 ml) milk; 3 ounces (85 g) granulated sugar; 10 ounces (285 g) dry Small Almond Macaroons (preceding recipe); ½ cup (120 ml) maraschino liqueur; 2½ tablespoons (23 g) unflavored gelatin powder; ½ cup (120 ml) cold water

Preparation info

3 pounds

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

This is a good opportunity to use up leftover or dry macaroons. If you make macaroons fresh just for this cake, bake the macaroons for the filling at a lower temperature until they are dried all the way through to prevent them from falling apart when they are mixed with the cream.

Ingredients

10 ounces (285 g) dry Small Almond Macaroons (preceding recipe)
½ cup (120

Africa
Morocco
Garnish
Mediterranean

Method

Cut the macaroons in half. Place in a bowl and add the maraschino liqueur, tossing the pieces to coat evenly. Set aside.
Sprinkle the gelatin over the cold water and set aside to soften.
Whip the heavy cream to soft peaks. Cover and reserve in the refrigerator.
Whip the egg yolks and sugar just to combine. Add the milk, set the bowl over a b