|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.
Serving size: Complete recipe
Calories 4315 Calories from Fat 2651
% Daily Value*
Total Fat 298 g458%
Saturated Fat 192.9 g964.3%
Trans Fat 0 g
Cholesterol 1547.9 mg516%
Sodium 1271.2 mg53%
Total Carbohydrates 355 g118.2%
Dietary Fiber 23.7 g94.7%
Sugars 275.4 g
Protein 34 g67.2%
Vitamin A 106.4% Vitamin C
Calcium 26.9% Iron 12.3%
*Based on a 2000 Calorie diet