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Ingredients
- 3/4 c. sugar
- 2 eggs
- 6 egg yolks
- 1/4 c. Amaretto
- 2 c. heavy cream, whipped
- approximately 10 macaroons
Method
- On a cookie sheet, crumble macaroons and bake at 250° for approximately 20 minutes or until brown.
- In bowl, beat 6 egg yolks, 2 eggs and sugar on high for 6 or 7 minutes.
- Mixture should be frothy.
- Continue beating and add Amaretto.
- In a separate bowl, whip cream, then fold whipped cream into the egg mixture.
- Mix in by hand 3/4 of the crumbled macaroons.
- Put total mixture into serving dish.
- Sprinkle with remaining crumbled macaroons.
- Freeze uncovered at least 8 hours or overnight.
- Delicious.
- Serves 10.
