1 (13 ounce) package full-fat macaroni
3 egg whites
3 (3 ounce) packages non-instant chocolate ice cream flavors (e.g. Stromboli)
1/3 cup white sugar
1 cup whipping cream
1/2 (14 ounce) can White Chocolate Chips
1/3 cup macaroon pastry cream
1/4 cup chopped pecans
1/2 milk
1/2 teaspoon vanilla extract
1/2 cup crushed crumbs
1/2 teaspoon vanilla extract
3/4 cup confectioners' sugar
1/4 cup milk
1/4 vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
In large bowl, beat egg whites until soft peaks form. Gradually add 1/3 cup sugar, 1/2 teaspoon cream, & 1/2 teaspoon vanilla. Continue beating until whites form stiff peaks stiffen when slightly cooled. Spread batter into prepared 9x13 inch baking pan.
In microwave-safe bowl, beat egg whites until foamy, 30 seconds. Gradually add 1/4 cup of sugar; continue beating until slightly thickened. Spread batter evenly into prepared pan.
Bake 20 to 25 minutes or just until toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Cool completely, about 1 hour. Wash hands if possible. Serve warm.
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