Strawberry Macaron Ice Cream Sandwich Recipe By Tasty

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STRAWBERRY MACARON ICE CREAM SANDWICH RECIPE BY TASTY



Strawberry Macaron Ice Cream Sandwich Recipe by Tasty image

Here's what you need: superfine almond flour, powdered sugar, large egg whites, granulated sugar, red food coloring, strawberry ice cream, raspberries

Provided by Rie McClenny

Categories     Desserts

Yield 4 sandwiches

Number Of Ingredients 7

1 cup superfine almond flour, if unable to find superfine, pulse almond flour in a food processor first
1 ¾ cups powdered sugar
3 large egg whites, room temperature
¼ cup granulated sugar
2 drops red food coloring
1 pt strawberry ice cream
12 raspberries

Steps:

  • Line a baking tray with parchment paper.
  • 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.
  • In a medium mixing bowl, beat the egg whites with an electric hand mixer on medium speed until soft peaks form.
  • Add a third of the granulated sugar and with mixer on high, continue to beat until egg whites are stiff peaks.
  • 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.
  • 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.
  • NOTE: Do not over-mix or batter will be too thin and runny.
  • Fill a piping bag fitted with a round tip.
  • Pipe batter onto prepared baking tray into 3-inch (8 cm) disks.
  • 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.
  • Preheat oven to 275˚F (140˚C).
  • 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.
  • Bake cookies in preheated oven for 15 minutes, or until the macarons peel away from the parchment when lifted.
  • Allow the macaron shells to cool completely.
  • 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.
  • Enjoy!

Nutrition Facts : Calories 732 calories, Carbohydrate 80 grams, Fat 39 grams, Fiber 5 grams, Protein 18 grams, Sugar 71 grams

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