Macaron Ice Cream Sandwich Recipe

OMG, I am totally obsessed with this macaron ice cream sandwich recipe! It combines the delicate, chewy perfection of homemade macarons with the creamy goodness of my favorite ice cream flavors, making each bite a dreamy taste explosion.

Creating one-of-a-kind desserts is a passion of mine, and my Macaron Ice Cream Sandwich is a delightful spin on a traditional treat. Perfectly aged egg whites and delicate almond flour form the ideal macaron shells, while any of your favorite creamy ice creams will fill the center.

That’s the basic construction of the dessert, but it hardly captures the magic that happens when you choose a flavor of ice cream to go with the subtle almond flavor of the macaron.

Ingredients

Powdered Sugar:
Delivers flavor and mouthfeel that are high in carbohydrates.

Almond Flour:
Provides a nutty taste; is a source of healthy fats and protein.

Egg Whites:
Key to form, plentiful in protein, and poor in lipids.

Granulated Sugar:
Increases sweetness, assists in stabilizing the egg whites.

Food Coloring:
Presents visual allure without compromising taste or nutrition.

Ice Cream:
Indulgent sweetness, creamy center, choice influences flavor profile.

Ingredient Quantities

• 200g powdered sugar
• 110g almond flour
• 90g egg whites, aged at room temperature
• 30g granulated sugar
• Food coloring (optional)
• Your choice of ice cream (vanilla, chocolate, etc.)

Instructions

1. The oven should be set to 300°F (150°C) and two baking sheets should be prepared with parchment paper.

2. To fine the powdered sugar and almond flour, blend them in a food processor, then sift them into a large bowl. Blending and sifting removes the any large pieces. Remember: the sugar and flour need to be as fine as possible.

3. In another clean bowl, beat the egg whites with an electric mixer until they form soft peaks. Gradually add the sugar and continue to beat until stiff peaks form. If you’re using food coloring, add it at this point.

4. In three additions, gently fold the sifted mixture of almond flour and powdered sugar into the egg whites, using a spatula. The batter is ready when it flows smoothly like lava and when excess air has been expelled. This folding may take 40-50 strokes. Be very careful not to overmix, which will deflate the batter and yielding cookies that do not rise.

5. Move the batter into a piping bag with a round tip. Pipe small circles (about
1.5 inches in diameter) onto the prepared baking sheets, spacing them an inch apart.

6. Firmly tap the baking sheets on the counter to free any air bubbles, and leave the piped batter to sit at room temperature for 30-60 minutes. Once a skin has formed on the surface, you are ready to proceed to step
9.

7. Place in a preheated oven at 300°F (150°C). Bake for 12-15 minutes, rotating the sheets halfway through. The macarons are done when they have developed “feet” and appear firm.

8. Remove from the oven and let them cool thoroughly on the baking sheets.

9. When cool, the macaron shells of similar size should be paired. A scoop of your choice of ice cream should be added to one half, and the other shell should be gently pressed on top to form a sandwich.

10. Put the macaron ice cream sandwiches in the freezer for a minimum of one hour to set prior to serving. Enjoy your delightful ice cream treats!

Equipment Needed

1. Oven
2. Baking sheets
3. Parchment paper
4. Food processor
5. Sifter
6. Large bowl
7. Electric mixer
8. Clean bowl
9. Spatula
10. Piping bag with a round tip
11. Measuring spoons or scale
12. Freezer

FAQ

• What is the ideal consistency for macaron batter?The batter must be smooth and flow like lava. When lifted with a spatula, it must fall in thick ribbons and blend back into itself within about 10 seconds.
• How do I know when the macarons are ready to bake?Allow macarons to rest until they develop a skin that feels dry and doesn’t stick to your finger when touched. This typically takes 20-30 minutes and can be affected by the humidity in the air.
• Can I use regular flour instead of almond flour?Almond flour is indispensable for the traditional texture and taste of macarons. If you have a nut allergy, you may substitute it, but be conscious of the fact that the finished cookies will have a different texture and taste.
• What can I do if my macarons have hollow shells?Overmixing the batter or baking at too high a temperature usually leads to hollow shells. Properly folding the batter and accurately monitoring the oven temperature will help you avoid this problem.
• Is food coloring necessary for macarons?The use of color in food is not necessary and serves primarily to enhance its appearance. If you choose to tint your food, a gel form of the coloring is recommended, as it is not a liquid and so does not affect the balance of wet and dry ingredients in the food.
• Can I prepare the macaron shells in advance?Certainly! You can prepare the shells in advance and keep them in an airtight container. For up to five days, they’ll be fine at room temperature. But if you want to keep them for longer, pop them in the freezer, where they’ll last for up to a month.
• What’s the best way to assemble the ice cream sandwiches?Adjust your ice cream so that it is soft but still holds its shape, and then use a scoop or spoon to place it between the macaron halves, pressing gently to ensure even distribution without cracking the cookie.

Substitutions and Variations

If you prefer a different nutty flavor, finely ground pistachios or hazelnut flour can be used in place of almond flour.
Caster sugar can be used in place of granulated sugar for a more delicate texture.
To provide a different spin, include a pinch of cocoa powder in the dry ingredients instead of (or in addition to) using food coloring.
Sample different ice cream flavors such as strawberry or mint chocolate chip for unique taste variations.

Pro Tips

1. Ensure your egg whites are aged: Let the egg whites sit at room temperature for at least 24 hours or up to 48 hours beforehand. This helps stabilize them and enhances the texture of the macarons.

2. Use a template for uniform macarons: Place a printed template with circles under the parchment paper as a guide to pipe evenly sized macaron shells, ensuring they bake uniformly.

3. Perfect the macaronage technique: Use a gentle folding motion to combine the almond flour mixture with the meringue, scraping the sides and bottom of the bowl, while turning the bowl. Stop folding when the batter flows in thick ribbons and can pass the “figure-eight” test without breaking.

4. Drying time is crucial: The resting time before baking allows the macarons to develop a skin, which is crucial for forming the characteristic “feet.” If your kitchen is humid, you may need to extend the drying time until the tops feel dry to the touch.

5. Experiment with flavors: Along with using food coloring, consider adding a small amount of flavored extract or zest to the batter or garnish the filling with complementary flavors to create a unique twist on the classic treat.