Macaroon Mousse Recipe

Instructions

1. Scald one dozen macaroons in a cup of milk, and pour gradually upon the beaten yolks of three eggs, cooking over hot water until slightly thickened; when almost cold, fold into the mixture the stiffly beaten whites of three eggs, half a cup of powdered sugar, and half a pint of whipped cream.
2. Turn into a brick mold and freeze by covering with ice and rock salt.
3. At serving time garnish with French candied fruit arranged on a border of whipped cream.