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Almond Macaroon Torte Recipe

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This recipe for Almond Macaroon Torte, by , is from Only the Best, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Waidelich
Added: Tuesday, August 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 8 oz. can Almond paste
1/2 pound butter
2 cups powdered sugar
6 separated eggs
1 teaspoon almond extract
1 pint whipped whipping cream
4 packages ladyfingers

Directions:
Directions:
Prepare Macaroons according to package directions. Bake an extra 5 minutes. There is no need to make them fancy as they will be crushed. Cream butter and powdered sugar. Beat in egg yolks one at a time. Fold in macaroon crumbs and almond extract. Beat egg whites to medium soft. Fold into macaroon mixture. Line sides and bottom of 10" spring form pan with lady fingers. Bottom pieces will need to be broken up a little and fit as best you can. Cover with layer of macaroon mixture. Repeat layers until pan is full. Chill overnight. (Can be frozen at this point) Before serving, top with whipped cream. Unspring pan before serving.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
This dessert is well worth possible salmonella poisoning from the raw eggs.

 

 

 

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