Tortoni

• 12 macaroons (see recipe for Apple Crisp, or use store-bought)
• 3/4 cup sugar
• 3 eggs, separated
• 1 teaspoon vanilla
• 2 cups heavy cream

1. Preheat the oven to 250 degrees.
2. Break the macaroons into pieces and toast them on a baking sheet until golden, dry and crumbly.
3. Let cool.
4. Grind to fine crumbs in a food processor.
5. You need about 1 cup.
6. Combine the sugar and 3/4 cup water in a small, heavy saucepan and bring to a boil.
7. Cook until the syrup reaches 230 degrees on a candy thermometer.
8. Meanwhile, in a mixer, whip the egg whites until they form firm peaks.
9. By hand, whip the yolks until fluffy.
10. In the mixer bowl, fold together the whites and yolks.
11. When the sugar is ready, turn on the mixer to medium speed and, with it running, slowly pour in the syrup in a fine thread.
12. Reduce the speed to low and whip until the mixture cools to room temperature.
13. Mix in the vanilla.
14. Whip the cream and fold it into the egg mixture.
15. Line the base of a 2-quart souffle dish (or other mold) with parchment.
16. Spoon half the crumbs into the base.
17. Cover with the mousse.
18. Top with the remaining crumbs.
19. Cover with plastic wrap and freeze overnight.
20. Dip the base of the dish in a bowl of hot water.
21. Run a knife around the edge of the mold, then invert onto a plate.
22. Cut into wedges.

macaroons, sugar, eggs, vanilla, heavy cream

Taken from cooking.nytimes.com/recipes/1012673 (may not work)