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What You Need:
(To Serve: 8)
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16 macaroons
1/3 cup Madeira
¼ cup fresh lemon juice
6 tablespoons sugar, preferably superfine
1 teaspoon finely grated lemon peel
A pinch of ground cinnamon
½ teaspoon almond extract
2 cups heavy cream
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Translate this recipe:
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| How To Cook: |
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1. Crumble two macaroons into each of eight 1-cup parfait or sherbet glasses. Set aside.
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2. In a large chilled bowl, combine the Madeira, lemon juice, sugar, lemon peel, cinnamon and almond extract, and stir until the sugar dissolves.
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3. Pour in the cream and beat with a whisk or a rotary or electric beater until it forms stiff peaks on the beater when it is lifted from the bowl.
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4. Pile the cream on top of the macaroons and chill for at least 30 minutes before serving.
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