Put the macaroons in the bottom of a glass dish, and cover with the custard before you make the snow. Whisk the eggs and sugar to a méringue before paring the apples. Peel and grate each directly into the frothed egg and sugar, and whip in quickly before touching the next. The pulp will better preserve its color if thus coated before the air can affect it. It is well for one person to hold the egg-beater and work in the apple while an assistant grates it. Pile upon the soaked macaroons and set on ice until wanted. It should be eaten soon after it is made.
Orange Snow.
4 large, sweet oranges. Juice of all and grated peel of one.
Juice and half the grated peel of 1 lemon.
1 package of gelatine, soaked in cup of cold water.
Whites of 4 eggs, whipped stiff.
1 cup—a large one—of powdered sugar.
1 pint boiling water.
Mix the juice and peel of the fruit with the soaked gelatine; add the sugar; stir all up well and let them alone for an hour. Then pour on the boiling water, and stir until clear. Strain through a coarse cloth, pressing and wringing it hard. When quite cold, whip into the frothed whites gradually, until thick and white. Put into a wet mould for eight hours.