Macaroon Cream
¼ box gelatine or
1 tablespoon granulated gelatine
¼ cup cold water
2 cups scalded milk
Yolks 3 eggs
⅓ cup sugar
⅛ teaspoon salt
⅔ cup pounded macaroons
1 teaspoon vanilla
Whites 3 eggs
Soak gelatine in cold water. Make custard of milk, yolks of eggs, sugar, and salt; add gelatine, and strain into pan set in ice-water. Add macaroons and flavoring, stirring until it begins to thicken; then add whites of eggs beaten stiff, mould, chill, and serve garnished with macaroons.