8 Mar 2010
|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|
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.
Macaroon Bombe Recipe