Layered Sherbet with coconut macaroon crust скачать в хорошем качестве

Layered Sherbet with coconut macaroon crust

Coconut Macaroons. gluten free 1 ⅓ c flaked Coconut ⅓ c sugar 2 egg whites 2 T all purpose flour (I used gluten-free) ½ t vanilla extract ½ t almond extract ⅛ t salt Combine ingredients, stir well. Drop by tablespoons onto a greased cookie sheet. Bake at 350° for 20 minutes, cool on wire rack. Yields 1 dozen. Rainbow Sherbert Dessert 2 c whipping cream 3 T powdered sugar 1 t vanilla extract ¾ c chopped pecans, toasted 12 coconut Macaroons, crushed and toasted 2 ½ c Raspberry sherbet,  softened 2 ½ c lime sherbet, softened 2 ½ c orange sherbet,  softened Strawberry halves Whip cream until frothy, add sugar and extracts, beating until soft peaks fkrm. Fold in Macaroons and pecans.  Spread half of mixture into a 9" springform pan and freeze. Spread a layer of each sherbert over whipped cream mixture, allowing each layer to freeze before spreading next layer. Top with remaining whipped cream mixture. Cover and freeze. Remove from pan and place on serving plate. Garnish with strawberries. #glutenfree #glutenfreerecipes #glutenfreerecipes #glutenfreedessert