Macaroon Pudding

• 18 macaroons
• 1/2 c. sweet sherry
• 5 eggs, separated
• 1 c. sugar
• pinch of salt
• 3 c. milk
• 2 envelopes unflavored gelatin
• 2 Tbsp. cold water
• 1 tsp. vanilla extract
• 1 tsp. almond extract
• whipped cream
• 1/4 tsp. vanilla extract
• 1/4 tsp. almond extract

1. Line a deep pudding mold (or dish with straight sides) with macaroons; pour sherry over them.
2. Beat egg yolks and sugar until light; add salt and milk and cook over hot water until sightly thickened.
3. Soften gelatin in cold water, then stir into hot custard until dissolved.
4. Remove from heat; add 1 teaspoon vanilla extract and 1 teaspoon almond extract and allow to cool slightly. Fold in stiffly beaten egg whites and flavorings.
5. Pour over macaroons in mold and chill until firm.

macaroons, sweet sherry, eggs, sugar, salt, milk, unflavored gelatin, cold water, vanilla extract, almond extract, whipped cream, vanilla extract, almond extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=305322 (may not work)