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Macaroon Bombe

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Ingredients
  Almond macaroons 1 Dozen, crumbled
  Sherry 1⁄2 Cup (8 tbs)
  Coffee cream 1⁄4 Cup (4 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Heavy cream 1 Cup (16 tbs), whipped
Directions

Soak macaroons in sherry, coffee cream and sugar.
When macaroons have been softened, stir into a smooth paste, and fold in cream.
Freeze until firm, but not hard, in a 1-quart shallow casserole.
Cut into squares, or spoon into dessert dishes.

Recipe Summary

Course: 
Dessert
Dish: 
Cookie

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