Sunday, November 16, 2014

Frozen macaroon terrine

This Italian favorite is sublimely sweet and nutty, especially when coated with praline, and it’s so easy to make. The perfect party dessert.


* Serves 8–10
  • 2 egg whites
  • 1/2 cup confectioners’ sugar, sifted
  • 2 cups heavy cream, softly whipped
  • 1 cup crushed macaroons
  • 3 tbsp. Amaretto liqueur
  • 1 cup crushed almond praline
  • chocolate curls or shapes, to decorate

Whisk the egg whites until stiff, and then fold in the sugar until thick and glossy.

In another bowl, whip the cream until stiff, then fold in the crushed macaroons and Amaretto. Fold into the egg whites.

Spoon into a 3 × 11-inch terrine pan or loaf pan and freeze overnight until completely firm.

When ready to serve, turn it out onto a folded sheet of foil. Have the praline on another sheet. Carefully coat the terrine with the crushed praline, pressing gently with a palette knife to coat all but the base. Transfer the terrine to a serving platter and decorate with the pieces of chocolate.


Variations:

  • Pistachio terrine
Prepare the basic recipe, coating with a pistachio praline.

  • Tiramisu terrine
Prepare the basic recipe, replacing the heavy cream with ricotta and the Amaretto with coffee liqueur. Soak the crushed macaroons in the liqueur before adding them. Coat the terrine with a fine shower of unsweetened cocoa powder instead of the crushed praline.

  • Chocolate terrine
When preparing the basic recipe, replace the macaroons with fine chocolate cake crumbs. Coat the frozen terrine with grated dark chocolate instead of crushed praline.

  • Marbled fudge terrine
Prepare the basic recipe, omitting the macaroons and the Amaretto. Swirl 1/2 cup chocolate fudge sauce through the filling before freezing. Instead of the crushed praline, coat the frozen terrine with finely crushed ginger cookies or another favorite cookie.