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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Turner Estate in Dallas, Texas in 1997.

Ingredients Edit

Directions Edit

  1. Dip macaroons in wine and place in a flat serving dish.
  2. Beat eggs 5 minutes in electric mixer then add sugar and beat 2 minutes longer.
  3. Add sherry and salt then place in double boiler and cook until it thickens stirring constantly.
  4. Pour this mixture over the macaroons and allow to cool.
  5. Just before serving cover with fruit.
  6. Garnish with whipped cream and blanched almonds.
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