Macaroon Cream

Creme au Macarons

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Macaroons
  • A Pint of Milk
  • A Tablespoonful of Orange Flower Water
  • ½ of a Praline
  • ¼ Cupful of Powdered White Sugar
  • The Yolks of 4 Fresh Eggs


Crumble six macaroons, soak them in a pint of Milk; add one tablespoonful of Orange Flower Water, in which you have put half of a mashed Praline, and add sugar, and the yolks of four fresh Creole Eggs, well beaten till light. Set on the stove and let it simmer constantly till reduced almost one-half. Let it cool, and serve in the glass in which it was cooled.