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Berry and custard dessert with coconut

A Sweet Treat for Your 4th of July Celebration

A Sweet Treat for Your 4th of July Celebration

The Fourth of July is right around the corner. With red, white and blue on the mind, we want to make your holiday plans on Gull Lake even more festive with the perfect sweets and treats.

Amy DeSanto, our resident pastry chef, is sharing her favorite red, white and blue recipe that you can enjoy with friends and family after a long day on the lake or while watching fireworks.

Enjoy and Happy 4th of July!

Lemon Macaroons With White Chocolate Mousse And Fresh Berries

2 cups macaroon or finely ground coconut
1/2 tsp lemon juice
2 egg whites
2/3 cup sugar

Whip egg whites and a pinch of the sugar until soft peaks form. Slowly add remaining sugar and lemon juice and whip until stiff peaks form. Fold in coconut. Scoop onto a papered or sprayed pan and slightly flatten. Bake until slightly brown. When cooled slice in half.

Lemon Curd:
Zest of 3 lemons
1 2/3 cup sugar
2 eggs
2 egg yolks
1/2 cup lemon juice
1/4 cup butter

Mix zest, sugar, eggs and juice over a double boiler stirring frequently. When it is thick enough that a ribbon will form when dripping of the whisk, remove from heat. Stir in butter and allow to cool.

White Mousse:
8 oz. white chocolate
2 cup heavy cream
1/4 tsp vanilla

Melt chocolate and 2/3 cup cream and allow to slightly cool. Whip 1 1/3 cups of cream with vanilla. Reserve a heaping 1/3 cup and fold remaining cream into chocolate mixture. Allow to cool and set up.

Spread a thin layer of lemon on bottom half of the macaroon. Pipe on mousse and top with berries of choice. Use a dollop of reserved cream to secure top piece of macaroon.


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