From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.


  • 3 whole eggs
  • 5 egg yolks
  • 1/2 cup superfine sugar*
  • 1/3 cup amaretto liqueur
  • 1 cup crushed almond macaroons
  • 2 cups heavy cream, whipped
*Note: Superfine sugar can be made by blending granulated sugar in a food processor for a few seconds.


In an electric mixer, beat eggs, egg yolks, and sugar at highest speed for 12 minutes.  Reduce speed and pour in liqueur and macaroon crumbs.  Blend a few minutes.  Fold in whipped cream.  Pour into a two-quart souffle dish.  Freeze overnight.

16 - 18

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