Frozen Macaroon Dessert Recipes

MACAROON ICE CREAM TORTE

Macaroon Ice Cream Torte image

My family loves frozen treats. With chocolate four ways, this one is so beautiful, people think it came from an ice cream shop. -Barbara Carlucci, Orange Park, Florida

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 16 servings.

Number Of Ingredients 5

Ingredients

30 chocolate or plain macaroon cookies, crumbled
1 quart coffee ice cream, softened if necessary
1 quart chocolate ice cream, softened if necessary
1 cup milk chocolate toffee bits or 4 Heath candy bars (1.4 ounces each), coarsely chopped
Hot fudge topping, warmed

Steps:

Sprinkle a third of the cookies into an ungreased 9-in. springform pan. Layer with 2 cups coffee ice cream, another third of the cookies, 2 cups chocolate ice cream and 1/2 cup toffee bits; repeat layers., Freeze, covered, until firm. May be frozen up to 2 months. Remove torte from freezer 10 minutes before slicing. Serve with fudge topping.

Nutrition Facts : Calories 341 calories, Fat 20g fat (11g saturated fat), Cholesterol 36mg cholesterol, Sodium 110mg sodium, Carbohydrate 37g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.

MACARONS

Macarons image

Macaron is the French word for macaroon, but are never the coconut-based cookie. Macarons are one of the most amazing pastries, with hundreds of flavors and fillings. Macarons are made from almond flour and meringue, with even the pros claiming to failure on a regular basis. After going through dozens of recipes and trials, this is the most reliable macaron recipe I could come up with. You could get lighter using the Italian meringue method, but it's less dependable.

Provided by Deegan

Categories World Cuisine Recipes European French

Time 9h

Yield 15

Number Of Ingredients 5

Ingredients

4 extra large egg whites
1 ⅔ cups confectioners' sugar
1 ⅓ cups almond flour
⅛ teaspoon salt
¼ cup superfine (castor) sugar

Steps:

Place egg whites into a metal mixing bowl and refrigerate overnight. The next day, bring egg whites to room temperature.
Preheat oven to 280 degrees F (138 degrees C). Line baking sheets with parchment paper.
Whisk confectioners' sugar and almond flour in a bowl. Beat the egg whites with salt in metal bowl with an electric mixer on medium speed until foamy, about 1 minute; increase speed to high and gradually beat in superfine sugar, about 1 tablespoon at a time, until the egg whites are glossy and hold stiff peaks, 3 to 5 more minutes.
Gently fold almond flour mixture into whipped egg whites until thoroughly incorporated; spoon meringue into a pastry big fitted with a 3/8-inch tip.
Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving 2 inches of space between cookies. The batter will spread. Lift the baking sheets a few inches above the work surface and hit them lightly on the work surface several times to remove any air bubbles from the cookies. Let the cookies stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 15 minutes.
Place the baking sheets in the preheated oven and bake with the oven door open slightly until the macarons' surfaces are completely dry, about 15 minutes. Let cookies cool completely on a baking sheet before peeling parchment paper from the cookies.
Spread half the cookies with any desired filling, top with remaining cookies to make sandwiches, and refrigerate at least 2 hours to overnight to let the cookies soften.

Nutrition Facts : Calories 71.4 calories, Carbohydrate 17.3 g, Protein 1 g, Sodium 34.3 mg, Sugar 17 g

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