Macaroon Cream Filling
|Powdered sugar||2⁄3 Cup (10.67 tbs)|
|Flour||1⁄3 Cup (5.33 tbs), sifted|
|Milk||2 Cup (32 tbs), scalded|
|Eggs||2 , beaten|
|Dried macaroon crumbs||1⁄4 Cup (4 tbs)|
|Almond extract||1⁄4 Teaspoon|
1. Sift the sugar, flour and salt into the upper part of a double boiler. Gradually add the milk and mix well.
2. Place over boiling water and cook 15 minutes, stirring constantly.
3. Slowly add the eggs, stirring constantly, and cook 3 minutes more. Remove from the heat.
4. Stir in the butter or margarine and the crumbs. Add the flavoring. Let cool thoroughly before using.