Macaroon Dessert

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 1 pt. hot milk
  • 5 yolks
  • 1 cup sugar
  • ½ box granulated gelatine, (2 tablespoons)
  • 1 cup cold water
  • 5 beaten whites of eggs
  • ½ cup sherry or other wine
  • ¼ lb. macaroons


Beat the yolks with the sugar until light. Soak the gelatine in the cold water, add the milk boiling hot. Stir until dissolved; pour this onto the yolks and sugar mixture gradually and stir constantly. Place on stove to reheat for about 2 minutes, fold in the beaten whites and pour into mould which has been rinsed with the wine and lined with the macaroons.