Cookies · Ice Cream

Macaron Ice Cream Sandwiches

An elegant macaron at summer camp: wearing a tie-dye shirt and covered in ice cream. # 255: Macaron Ice Cream Sandwiches

Do you call them sammies, sammiches or sandwiches? I’ve fallen into the habit of calling them sammiches since it annoys Nathan so much. I’m such a nice fiancée, can’t you tell? Now the term sandwiches feels incredibly formal, despite how casual they are to eat. Especially when they’re filled with ice cream and the bread is cookies!

Extra credit for color-coordinating your nail polish with the macaron.

I seem to have some sort of association between ice cream and macarons (Ice Cream Cone Macarons, anyone?) but this is the first time I’ve used the crispy, chewy almond cookies for an ice cream sandwich. One of the huge difficulties with an ice cream sandwich is getting the right texture for the cookie. You don’t want it to freeze solid, or soak up the ice cream and turn into mush. It’s the goldilocks of desserts – it has to be juuust right. Macarons have a crispy base that works as a barrier to the ice cream filling and just the right amount of chew. Plus, they defrost quickly enough that they won’t break your teeth when you take a bite.

You can sift your almond flour and powdered sugar, but I found that whisking them together in a bowl worked perfectly and took way less time. I refuse to get anything other than all-purpose flour in my hand-crank sifter since it’s a pain to clean, so have to get a lil creative with other sifting situations.

Do you hold your breath while waiting to see if your egg whites will actually whip? I do! If there’s even a speck of fat in the bowl, they won’t play along. There is nothing sadder than flat egg whites that refuse to froth, so I clean the mixing bowl twice before using it. I’m a little superstitious about it now, not gonna lie.

Egg white Mt. Everest.

A cloud, divided.

Blue is a forever choice.

I almost went for purple, but wanted a bit more contrast.

Getting two piping bags into one evenly took me longer than I’d like to admit. But if done correctly, the two colors should pipe out together without mixing, making a swirl. Cross your fingers!

Worth it! Not a perfect swirl, but I’ll take it. The one in the bottom left was my first one, leave it in peace.

Voila! The magic trick is to let them sit out at room temperature for an hour after piping them onto your tray. The top dries out and creates a barrier so when air is trying to escape during baking, it has to bubble out the bottom of the cookie. Hence, the frilly macaron “foot.”

Fun facts: I made one tray on parchment paper and one of a silpat, and the silpat cookies were painfully over-baked. Parchment paper: 1, silpat: 0.

Excuse me while I appreciate the unintentional color coordination again. Not over it yet.

Very proud at how even these beauties turned out! I traced a light stencil onto the parchment paper before piping using a round cookie cutter and turns out it was worth it.

I had already melted some Fentons ice cream (if you know, you know) into a loaf pan and refroze it into a thin layer.

I misjudged the amount of ice cream I would need to prep and had to use a smaller cookie cutter to get enough rounds out of the pan. Good thing I’ve always liked a heavier cookie to ice cream ratio anyway!

Another benefit of a comically small filling is that when you take a bite, it’s got a little bit more wiggle room and doesn’t all squish out onto your hand.

Happy munching!

Recipe proportions and baking temperature by http://www.raspberricupcakes.com/2012/07/ice-cream-cone-macarons.html?m=1

  • 100g egg whites
  • 110g almond flour
  • 200g powdered sugar
  • 50g granulated sugar
  • Any food coloring and flavorings (cocoa powder, freeze-dried fruit powder, extracts, etc.)

Line two baking sheets with parchment paper. Whisk the almond flour and powdered sugar together vigorously until no lumps remain.

Using a mixer, beat egg whites until soft peaks. Slowly add granulated sugar and beat until it reaches stiff peaks. You should be able to turn the bowl upside-down over your head and it should stay put! Test at your own risk.

Whisk the egg white mixture into your bowl of almond flour and sugar, until it comes together. Then add any food colorings and/or flavorings and fold carefully until fully incorporated.

Pipe out onto parchment-lined baking sheets. Tap pans a few times to remove any large bubbles. Leave to dry for an hour on the counter. Make sure no cats come to investigate. Paw-print macarons are the worst.

Preheat your oven to 290°F. Bake for 20-25 minutes. You can test if they’re ready by gently lifting one. If it comes away relatively easily, it’s ready! But if it doesn’t want to let go of the parchment paper, leave the pan in for a few more minutes.

4 thoughts on “Macaron Ice Cream Sandwiches

  1. Amazing! Kudos to you for filling the macarons with an ice cream round that’s smaller than the halves.

    I’ve tried one such macaron sandwich years ago with the ice cream and halves in the same size, and it was rather difficult to eat.

    Liked by 1 person

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