Macaron French Nougatine
Serves: 1 4-1/2 by 8-1/2 inch loaf
  • 10 to 12 macarons, stale and roughly chopped
  • 4 egg whites
  • Pinch of fine salt
  • 1 cup granulated sugar
  • 1½ cups heavy cream
  • 2 teaspoons vanilla extract, divided
  • ¼ teaspoon almond extract
  1. Line a 4-1/2 by 8-1/2 inch loaf pan with plastic wrap, set aside.
  2. In a stand mixer fitted with a whisk attachment, whip the egg whites with the pinch of salt until stuff peaks form. Transfer the egg whites into a large mixing bowl and set aside.
  3. Clean the stand mixer's bowl and beat the heavy cream with the sugar, vanilla, and almond extracts until sustainable peaks form.
  4. Fold the egg whites and the whipped cream together gently.
  5. Gently fold in the chopped macarons.
  6. Place the mixture into the lined loaf pan and fold the plastic wrap over the top to cover.
  7. Freeze for a minimum of 8 hours, overnight is preferred.
  8. When the nougatine has set up and is ready to serve, remove it from the loaf pan. Peel off the plastic wrap, and slice.
Recipe adapted from Ina Garten
Recipe by Layer Cake Parade at