Categories: dessert, not tried

Ingredients

• 12 macaroons
• *2 egg whites
• *7 oz almond paste
• *3/4 cup sugar
• *1/4 cup confectioners' sugar
• 3/4 cup sugar
• 3 eggs, separated
• 1 tsp vanilla
• 2 cups heavy cream

Directions

1. To make Macaroons – Preheat oven to 350 degrees, place egg whites in large mixing bowl, beat lightly with fork.

2. In the bowl of food processor, combine the almond paste, 3/4 cup sugar, and salt. Pulse until combined.

3. Scrape into the egg whites. Add the confectioners’ sugar and fold together.

4. Using 2 spoons, drop the batter onto parchment-lined baking sheets at least 2 inches apart (about 2 tsp each). Bake until uniformly golden, about 18 minutes. Let cool; turn oven to 250 degrees.

5. Break macaroons into pieces and toast on baking sheet until golden, dry, and crumbly. Let cool.

6. Grind to fine crumbs in food processor—you need about 1 cup.

7. Combine the sugar and 3/4 cup water in a small, heavy saucepan and bring to a boil. Cook until the syrup reaches 230 degrees on a candy thermometer.

8. Meanwhile, in a mixer, whip the egg whites until they form firm peaks. By hand, whip the yolks until fluffy. In the mixer bowl, fold together the whites and yolks.

9. When the sugar is ready, turn on the mixer to medium speed and with it running, slowly pour in the syrup in a fine thread. Reduce the speed to low and whip until the mixture cools to room temperature.

10. Mix in the vanilla.

11. Whip the cream and fold it into the egg mixture

12. Line the base of a 2 qt souffle dish or other mold with parchment. Spoon half the crumbs into the base. Cover with the mousse. Top with the remaining crumbs.

13. Cover with plastic wrap and freeze overnight.

14. Dip the base of the dish in a bowl of hot water. Run a knife around the edge of the mold, then invert onto a plate.

15. Cut into wedges and serve.

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