Recipes > Desserts > Meringues > Macaroon Meringue

Macaroon Meringue


  • 1 quart milk
  • 4 eggs
  • 4 tablespoonfuls sugar
  • 1 tablespoonful cornstarch
  • 1 cup finely chopped almonds
  • macaroons
  • 1 tablespoonful powdered sugar


Place a saucepan with the milk, yolks of the eggs, sugar and cornstarch over the fire and stir constantly till just about to boil; remove instantly and when cold stir the almonds through it; put a layer of macaroons in a glass dish, pour over 1/2 the custard, put another layer of macaroons and then custard again; beat the whites to a stiff froth, add the powdered sugar and spread it over the top.


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Desserts and Salads (1920).

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