| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 3 | Whole eggs plus | |
| 5 | Egg yolks | |
| 1/2 | c | Superfine sugar |
| 1/3 | c | Amaretto liquor or wine |
| 1 | c | Crushed almond macaroons that have been toasted in a low oven til hard. |
| 2 | c | Heavy cream |
INSTRUCTIONS
THIS RECIPE SERVES WELL FOR PASSOVER AS WELL AS THE REST OF THE YEAR.HIGH IN CALORIES AND CHOLESTERAL,BUT WELL WORTH IT . In a large bowl, beat the eggs and sugar til thick and light in color. Turn mixer to low speed and add amaretto and most of the macaroon crumbs. whip cream and fold into egg mixture. Pour into a pretty souffle or other serving dish, sprinkle remaining macaroon crumbs on top and E N J O Y THIS IS A FROZEN DESSERT----- PLACE IN FREEZER SEVERAL HOURS OR OVERNIGHT----BETTER THAN ICE-CREAM------- HAVE A HEALTHY , HAPPY, JOYOUS PASSOVER-------- Posted to JEWISH-FOOD digest by BEVENUE <BEVENUE@aol.com> on Apr 3, 1998
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