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