Macaroon Souffle

Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 1 doz. macaroons
  • 1 cup milk
  • 3 eggs


Scald the macaroons in the milk, pour over the beaten yolks of eggs and cook over hot water until thickened slightly; fold in the whites of eggs beaten stiff and bake in a buttered mould, set in a pan of hot water about 20 minutes. Turn from the mould, sprinkle top with the fruit and surround with the whipped cream.