Macaroon Pudding – a delicious recipe with milk, sugar, eggs, unflavored gelatin, almond macaroons, almonds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Scald 3 1/2 cups milk in top of a double boiler; gradually stir in 1 1/4 cups sugar. Beat egg yolks until thick and lemon colored. Stir a small amount of hot milk mixture into egg yolks; add to remaining hot milk mixture. Cook, stirring constantly with a metal spoon, until mixture thickens and coats the spoon. Remove from heat.
2
Soften gelatin in remaining milk; add softened gelatin and crushed macaroons to hot milk mixture; stir well. Chill until consistency of unbeaten egg whites.
3
Beat egg whites (at room temperature) until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Fold egg whites into gelatin mixture, and spoon into a lightly oiled 8-cup mold. Chill overnight.
4
Unmold pudding onto a serving platter, and garnish with sliced almonds. Spoon into individual serving bowls.
799
kcal
Calories
35
g
Fat
94
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 cups milk, divided, 1 1/2 cups sugar, divided, 6 eggs, separated, 2 tablespoons unflavored gelatin, 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.
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