Macaroon Pudding

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

dissolved gelatine

egg yolks

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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Macaroon Pudding

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.