My mom has been talking about this recipe for years, and I finally was able to pin her down to make it today for us. My great-grandmother Thompson apparently use to make this at all holiday meals, but I don’t remember ever eating it. It’s a simple basic recipe that using very basic ingredients, except for one key item. The macaroon cookie, the coconut kind, not like the french macaron I made a few weeks ago. We did not make the macaroons ourselves, we found a wonderful bakery that makes delicious fluffy melt in your mouth mac’s. But my grandmother always used the store-bought macaroon’s in her recipe and both are just fine. The great part about this pudding is that it separates into 3 layers a fluffy frothy top layer, then a pudding middle, and a gelatin bottom the macaroons get all melted in between layers and add a perfect texture in each bite. Please try add this recipe to your holiday menu and you won’t be disappointed.
Ingredients: 3 egg whites, 2 T sugar, 1 cup milk, 3 egg yolks, 1 packet Knox gelatin, dissolved in 1/4 cup water, 1/2 cup sugar, 1/2 tsp vanilla, 1 dozen macaroon cookies
Start off separating the egg whites and yolks
Then beat into stiff peaks
then add the sugar, beat in and set aside
dissolve the gelatin in 1/4 cup water, mix well
Then to create the custard, in a medium sauce pan on medium high heat, add the milk
and sugar, mix well
cook until boiling, stirring constantly
then remove from heat, and add in vanilla
fold in a small amount of custard into egg whites
Then fold in the rest of the custard
in serving dishes, place a macaroon cookie
pour in custard, and place another cookie on top
place in the refrigerator for a few hours until set, see the pretty layers
Enjoy! Serve with whipped cream if you like, or just by itself.
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3 egg whites
2 T sugar
Beat egg whites until stiff, add in the sugar and set aside.
1 cup milk
3 egg yolks
1 packet Knox gelatin, dissolved in 1/4 cup water
1/2 cup sugar
Mix above ingredients, heat in sauce pan to boiling point, stirring constantly. Remove from heat add 1/2 tsp vanilla. Add a little boiling mixture to egg whites, fold in. Then add the rest. Poke in about 1 dozen macaroon cookies. Refrigerate. Serve with whipped cream.