Macarons for Ice Cream Sandwiches recipe
(For 7-8 sandwiches)
¾ cup almond flour
¾ cup confectioners sugar
1 cup granulated sugar
3 egg whites
2,5 oz water
1 1/2 quart of your favorite ice cream
- In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
- Mix the almond mix with 1 egg white and 2 drops of your food coloring.
- In a separate large bowl, beat 2 egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until frothy.
- Combine the sugar and water and more of the same color as the flour mix then bring to 120C then stream into the whipping whites, whip until cool.
- Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined.
- Transfer the macaron batter into a piping bag fitted with a round tip.
- Place 4 dots of the batter in each corner of the plumper side of a baking tray, and place a piece of parchment paper over it, (the batter helps adhere the parchment to the baking tray)
- Pipe the macarons onto the parchment paper in 3 inches circles, spacing at least 2 inches apart.
- Tap the baking sheet on a flat surface to release any air bubbles.
- Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
- Preheat the oven to 300˚F (150˚C)/ high fan and bake the macarons for 12 minutes.
- Transfer the macarons to a wire rack to cool completely before your can put the ice cream between 2 of them.