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Macaroon Pudding

Yield 10 to 12 servings


  • 4 cups milk, divided
  • 1 1/2 cups sugar, divided
  • 6 eggs, separated
  • 2 tablespoons unflavored gelatin
  • 1 dozen almond macaroons, crushed
  • Sliced almonds

How to Make It

  1. Scald 3 1/2 cups milk in top of a double boiler; gradually stir in 1 1/4 cups sugar. Beat egg yolks until thick and lemon colored. Stir a small amount of hot milk mixture into egg yolks; add to remaining hot milk mixture. Cook, stirring constantly with a metal spoon, until mixture thickens and coats the spoon. Remove from heat.

  2. Soften gelatin in remaining milk; add softened gelatin and crushed macaroons to hot milk mixture; stir well. Chill until consistency of unbeaten egg whites.

  3. Beat egg whites (at room temperature) until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Fold egg whites into gelatin mixture, and spoon into a lightly oiled 8-cup mold. Chill overnight.

  4. Unmold pudding onto a serving platter, and garnish with sliced almonds. Spoon into individual serving bowls.

Oxmoor House Homestyle Recipes