Macaroon Torte
Note: This recipe dates back to the July 1949 issue of “Better Homes and Gardens” magazine!
- 1 tbsp (1 envelope) unflavored gelatin
- ¼ cup cold water
- ½ cup hot water
- ½ cup drained crushed pineapple
- ½ cup sugar
- 2 stiff-beaten egg whites
- 1 cup heavy cream, whipped
- 1 8-oz. package macaroon cookies
Soften gelatin in cold water; dissolve in hot water and chill until partially set. Line sides of 8-inch square pan with macaroons; roll remaining macaroons to cover bottom of pan; reserve ¼ cup crumbs to sprinkle on top. Add pineapple to gelatin. Gradually beat sugar into stiff-beaten egg whites; fold into gelatin mixture. Fold in whipped cream. Pour into pan. Top with remaining ¼ cup crumbs. Chill thoroughly. serves 9.
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