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Rice Pudding with Macarons

10 servings

Ingredients

• 250 g rice
• 0.88 l milk
• whole cinnamon (a little)
• lemon peel (a little)
• 125 g butter
• 125 g sugar
• 10 pcs eggs
• 125 g bitter macarons

Instructions

1. Scald the rice and cook it in approximately ¾-1 liter of milk with cinnamon and lemon peel until tender and thick, then let it cool down a little.
2. Cream the butter until frothy, add sugar, grated lemon peel, 10 egg yolks, and the rice, and finally lightly mix in the egg whites beaten to stiff peaks.
3. Layer the mixture with the macarons into a mold and cook for 2½ hours.
4. Serve with frothy sauce.

Modernized from a treasured 19th-century German cookbook.