Macaroon Pudding Recipe

Name: Macaroon Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

534

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 18 macaroons, 1/2 c. sweet sherry, 5 eggs, separated, 1 c. sugar, and more.

Yes, Macaroon Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Macaroon Pudding

How did you like this recipe?

Frequently Asked Questions