Recipe - Amaretto Souffle

3 Whole eggs plus
5 Egg yolks
One half cup Superfine sugar
1/3 cup Amaretto liquor or wine
1 cup Crushed almond macaroons
that have been toasted in a
low oven til hard.
2 cup Heavy cream

THIS RECIPE SERVES WELL FOR PASSOVER AS WELL AS THE REST OF THE YEAR.HIGH
IN CALORIES AND CHOLESTERAL,BUT WELL WORTH IT .

In a large bowl, beat the eggs and sugar til thick and light in color. Turn
mixer to low speed and add amaretto and most of the macaroon crumbs. whip
cream and fold into egg mixture. Pour into a pretty souffle or other
serving dish, sprinkle remaining macaroon crumbs on top and E N J O Y

THIS IS A FROZEN DESSERT PLACE IN FREEZER SEVERAL HOURS OR
OVERNIGHTBETTER THAN ICECREAM

HAVE A HEALTHY , HAPPY, JOYOUS PASSOVER

Posted to JEWISHFOOD digest by BEVENUE BEVENUE@aol.com on Apr 3, 1998