Strawberry Macaron Ice Cream Sandwich

Strawberry Macaron Ice Cream Sandwich


Cook Time
Total Time
4 sandwiches

How to Make It

1. Step
Line a baking tray with parchment paper.
2. Step
Using a fine mesh sieve, sift together the almond flour and powdered sugar in a medium bowl. Discard any large pieces that remain in the sieve.
3. Step
In a medium mixing bowl, beat the egg whites with an electric hand mixer on medium speed until soft peaks form.
4. Step
Add a third of the granulated sugar and with mixer on high, continue to beat until egg whites are stiff peaks.
5. Step
Add another third of the sugar and beat again until egg whites are back to stiff peaks. Repeat with the remaning sugar, beating until whites are shiny and fluffy.
6. Step
Add the sifted flour and sugar to the bowl with the egg whites. Add 2 drops of food coloring. With a rubber scraper, fold the mixture into the egg whites, about 35-45 strokes, or until the batter falls on itself but a slight peak remains.
7. Step
NOTE: Do not over-mix or batter will be too thin and runny.
8. Step
Fill a piping bag fitted with a round tip.
9. Step
Pipe batter onto prepared baking tray into 3-inch (8 cm) disks.
10. Step
Lift and drop the baking tray onto a hard surface 2-3 times to smooth out the batter and knock out any air bubbles. Allow macarons to rest at room temperature for one hour, until a skin forms on the surface.
11. Step
Preheat oven to 275˚F (140˚C).
12. Step
After about one hour, gently brush the top a macaron with your finger to check that a skin has formed. The batter should not stick to your finger, if it does, allow to set for an additional 15 minutes.
13. Step
Bake cookies in preheated oven for 15 minutes, or until the macarons peel away from the parchment when lifted.
14. Step
Allow the macaron shells to cool completely.
15. Step
Using a small ice cream scoop, scoop ice cream and put onto the bottom side of the macaron shell. Place raspberries in between ice cream scoops, and sandwich together with a similarly sized macaron.
16. Step


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