|Sugar syrup||3 Tablespoon|
|Unsalted butter||3⁄4 Cup (12 tbs)|
|Confectioner's sugar||1 Cup (16 tbs), sifted|
|Sherry||1⁄4 Cup (4 tbs)|
|Ground toasted almonds||1⁄4 Cup (4 tbs)|
|Hard boiled eggs||2 , sieved|
|Chantilly cream||1 Cup (16 tbs)|
Combine brandy and sugar syrup.
Place macaroons in pie plate; pour brandy mixture over top.
Let soak until soft.
Lift carefully with spatula; arrange in well buttered 1 quart mold.
Place butter in small mixer bowl; cream with electric mixer about 5 minutes, until light and fluffy.
Add sugar; beat until smooth.
Add sherry, egg yolks, almonds, and hard-boiled egg yolks; beat about 5 minutes.
Spoon carefully over macaroons; pack down smoothly.
Cover with plastic wrap; chill overnight.
Dip in hot water; unmold in serving dish.
Pipe Chantilly Cream around edge and on top as desired.