Ingredients for Edinburgh Fog
- Double Cream
- Caster Sugar
- Macaroons
- 1 teaspoon almond extract
- Drambuie
- Sliced Almonds
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Edinburgh Fog? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Edinburgh Fog
- In a chilled bowl, whip the heavy cream with an electric mixer until stiff peaks form.
- Gradually add the powdered sugar, beating until combined and smooth. Taste and adjust sweetness as needed.
- Gently fold in the crushed almond macaroons until evenly distributed throughout the cream.
- Stir in the almond extract and Drambuie liqueur (if using).
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the dessert to chill thoroughly.
- Serve chilled in small glasses or bowls. Garnish with extra crushed cookies or a sprinkle of cocoa powder, if desired.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
140g
Fat
158g
Carbs
13g
