Chef Marie-Aude Rose: Macarons for Ice Cream Sandwiches

Chef Marie-Aude Rose:
Macarons for Ice Cream Sandwiches

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

1tsp salt

1 1/2 quart of your favorite ice cream


  1. 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.
  2. Mix the almond mix with 1 egg white and 2 drops of your food coloring.
  3. In a separate large bowl, beat 2 egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until frothy.
  4. 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.
  5. 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.
  6. Transfer the macaron batter into a piping bag fitted with a round tip.
  7. 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)
  8. Pipe the macarons onto the parchment paper in 3 inches circles, spacing at least 2 inches apart.
  9. Tap the baking sheet on a flat surface to release any air bubbles.
  10. Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
  11. Preheat the oven to 300˚F (150˚C)/ high fan and bake the macarons for 12 minutes.
  12. Transfer the macarons to a wire rack to cool completely before your can put the ice cream between 2 of them.