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Macaroon Bombe

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  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.

Recipe Summary


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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2781 Calories from Fat 1511

% Daily Value*

Total Fat 170 g261.9%

Saturated Fat 118.4 g591.8%

Trans Fat 0 g

Cholesterol 368.4 mg122.8%

Sodium 1470.6 mg61.3%

Total Carbohydrates 327 g108.9%

Dietary Fiber 27.9 g111.7%

Sugars 226 g

Protein 21 g41%

Vitamin A 78.4% Vitamin C 3.2%

Calcium 21.5% Iron 0.59%

*Based on a 2000 Calorie diet

Macaroon Bombe Recipe