Macaron Ice Cream Sandwiches
Ingredients:
- 3 egg whites, room temperature
- ¼ cup (50 g) granulated sugar
- 1 ¾ cups (280 g) powdered sugar
- 1 cup (100 g) superfine almond flour
- 3 drops red food colouring
- 1 tub of vanilla ice cream
Directions:
1. In a medium bowl, beat the egg whites until frothy. Keep beating and slowly add the sugar until stiff peaks form. Sift the powdered sugar and almond flour over the egg whites. Fold the dry mixture into the egg whites, giving the bowl a quarter turn every third fold. Once the batter reaches a lava-like consistency, add the food coloring. Mix until just combined. Do not overmix!
2. Line a baking sheet with parchment paper. Trace 2 1/2 to 3 inch circles on the parchment using a round cookie cutter or drinking glass. Flip over the parchment so that the pencil lines are on the bottom. (Tip: use a little batter to “glue” down the edges of the parchment paper so it stays put). In a circular motion, pipe dollops of batter onto the baking sheet. Lift the baking sheet and gently tap on the counter to settle the batter. Let the cookies rest for 1 hour, until they are no longer wet to the touch and a skin forms on top.
3. Preheat the oven to 285ºF (140ºC).
4. When the cookies are dry to the touch, bake for 13-15 minutes, until they have risen. Let them cool for 10 minutes.
5. Cut out equal sized rounds of vanilla ice cream using the same cookie cutter or drinking class that you used to trace the cookie templates. Place one round on each cookie. Top with a second cookie and gently press (careful, cookies are fragile!) to adhere.
OAC Dean's Office staff tried this for themselves and offered up a few suggestions:
- Don't leave them in the oven for too long- they will brown and also crack.
- Be very gentle when sandwiching the ice cream.
- Try spreading softened vanilla ice cream in to a pan, freezing, and then cutting out circles using a cookie cutter and gently placing cut out ice cream on the cookies and freezing again before eating.