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Macaron Soufflé

6 servings

Ingredients

• 0.5 l milk
• 125 g bitter macarons
• rusks (some)
• 8 pcs eggs
• 1.5 tbsp sugar
• any fruit or preserved fruit (as needed)
• cinnamon (a little)

Instructions

1. Cook macarons and rusks in milk until the mixture is very thick.
2. Once slightly cooled, stir in the egg yolks and sugar.
3. Finally, fold in the egg whites, beaten to a stiff foam.
4. Layer the mixture with any fine fruit, previously sprinkled with sugar and cinnamon, or with preserved fruits, into a baking dish greased with butter and sprinkled with crushed rusks, and bake for ¾ hour.

Modernized from a treasured 19th-century German cookbook.