Macaroon Dessert

Preparation info
    • Difficulty


Appears in

By Lizzie Black Kander

Published 1903

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  • 1 pt. hot milk
  • 5 yolks
  • 1 cup sugar


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.