• Aunt Pauline

Macaroon Bavarian Cream


No photo available!

Preparation:

3/4C. sugar

1 C. cream ( whipped)

2 egg whites

1 T. gelatin soaked in 1/2 C. boiling water

2 T. cold water

pinch salt

1 tsp. vanilla

1/2 C. crumbled macaroons

1/2 C. minced cherries


Boil sugar and water 5 minutes. Add gelatin, cool and mix with stiffly beaten egg whites.


Beat until cold.

Fold in vanilla and whipped cream.


Top with crumbled macaroons and cherries.

Freeze.


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©2021 by Peter McKinney, Jr.