Pecan-semifreddo with macaroons
Preheat the oven to 200ºC.
Roast the pecans for about 5 minutes in the oven and chop them into pieces. Beat the whipped cream.
Split the eggs and beat the egg yolks with the sugar light and light yellow. Beat the egg whites in a different bowl.
Mix the pecans with the egg yolk mixture and mix with the cream. Then carefully spread the protein foam through it. Stir in the last 75 grams of the macaroons through the mixture.
Pour this mixture into the cling film covered with cling film and put in the freezer for about 5 hours until the semifreddo is frozen.
Take the semifreddo about 10 minutes before serving from the freezer. Remove the foil and cut the ice into slices. Sprinkle with the remaining macaroons.
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