Macarons are delicious, and ice cream is the perfect summer treat! So, why not put them together to make the ultimate ice cream sandwich? These little sammies are a sweet and decadent treat for a hot day, though you do have to eat them quickly before they melt! But we can assure you, doing so won’t be a problem! You can make this recipe with any sort of macaron and ice cream combination, like a chocolate macaron with peanut butter ice cream, or a lemon macaron with raspberry ice cream. Whatever the combination, there’s no way to go wrong with these little delights!
When it comes to macarons, getting that ideal combination of crunchy yet soft round shell is notoriously tricky. Before we get started with the recipe, here are a few tips to make sure your macaron ice cream sammies come out perfectly:
To get the perfect shape, use mason jar lids and flour. Line your baking sheet with parchment paper, and then place mason jar lids approximately one inch apart on top. Lightly spread flour around the mason jar lid and remove. You’ll be left with a perfect circle.
When piping your macaron mixture, use a piping bag and a 1A round tip. Start from the center and work your way to the edge of the flour circle in a spiral motion. The flour will stop the macaron mixture from spreading beyond its borders.
—Use the exact ingredients. When it says 1/2 cup egg whites, measure out exactly 1/2 cup.
—Give yourself a lot of time. Macarons need to sit at least 15 minutes before baking, but I prefer a full hour.
—Have your ingredients already measured out before you begin. It makes the process much smoother, especially when dealing with a finicky recipe such as macarons.
—Leave the macarons to cool completely on the baking sheet before moving them, otherwise they will stick to the paper.
Adapted from Macarons by Annie Rigg
—1 1/2 cups icing sugar
—2/3 cup ground almonds
—1/2 cup egg whites (about 3 large eggs)
—3 tablespoons superfine sugar
—a pinch of salt
—3 tablespoons cocoa powder
—ice cream (vanilla or any other flavor)
—non-stick parchment paper
—2 baking sheets
—mason jar lids
—1A piping tip
—electric hand whisk
1. Prepare your baking sheets with mason jar lids and flour as described above.
2. Combine icing sugar and almonds thoroughly, either by hand or in a food processor for 30 seconds. Set aside.
3. Measure the egg whites, and tip them into a clean and dry mixing bowl. Add the salt, and use an electric hand whisk to beat until they just hold a stiff peak.
4. Continue to whisk at medium speed while adding the superfine sugar one teaspoon at a time. Mix well between each addition so sugar is well incorporated before adding more. The mixture should be thick, white, and glossy.
5. Use a large metal spoon to fold the ground sugar and almond mixture into the egg whites. The mixture should be thoroughly incorporated and smooth (This can take up to a minute). When ready, the mixture should drop from the spoon in a smooth, molten mass.
6. Fill the piping bag with the mixture, and pipe evenly as described in the tips section above.
7. Tap the bottom of the baking sheets sharply on the work surface one time to expel large bubbles.
8. Lightly sprinkle cocoa powder over the tops of the macaron shells.
9. Leave the macarons for 15 minutes to 1 hour. They need to “set” and form a dry shell. Lightly touch one to see how it feels. They shouldn’t be sticky, tacky, or wet.
10. Preheat the oven to 325 degrees F, and bake for 10 minutes. The tops should be crisp and the bottoms dry. Leave them to cool on the baking sheet.
11. When they have completely cooled, you’re ready to add the ice cream. Fill a piping bag with your ice cream, and pipe in a spiral, starting from the center outward, directly onto the inside surface of a shell. Place another macaron shell on top to get a sandwich. Have a container ready and put each one in the freezer as you finish to avoid melting. You’ll need to put your piping bag of ice cream back in the freezer between piping as it melts quickly.
12. Continue until all are done, and enjoy!
What’s your favorite sweet summertime treat?