French Macaron Ice Cream Sandwiches

IMG_3160

I have always loved these beautiful little cookies, and wanted to see if they’d make a decent cookie for an ice cream sandwich. This was the very first time I have ever made them, so I am in NO way an expert at this. This is simply my experience with them.

The idea to turn French Macaron cookies into ice cream sandwich cookies came about after I made some ice cream custard and just had six egg whites with nowhere to go.  My next adventure with the leftover egg whites will be meringue cookies.

I did plenty of online research, and using ingredients that I already had in my kitchen, I used the following recipe.  Since these cookies are so finicky, definitely use a weight measurement like I have provided. Feel free to cut the recipe in half as well!

INGREDIENTS

  • 240 grams Almond Meal (or almond flour)
  • 400 grams Confectioners Sugar
  • 6 Egg Whites (at room temperature)
  • 100 grams White Sugar
  • 1/2 tsp cream of tartar 
  • Food Coloring

Begin by sifting together the almond meal and the confectioners sugar. Discard any larger pieces of the almond meal. (Depending on how much you discard, you may need to sift the almond meal first, then measure out 240 grams after sifting.)

Then, beat your egg whites until they become foamy and then add the cream of tartar and white sugar. I found many recipes that omitted the cream of tartar, but others said that it would help to reach stiff peaks for the egg whites and I wanted to be safe since this was my first time. Beat the egg white mixture until you have stiff peaks- about 5-10 minutes.  During this process, you can add any food coloring of your choice.

IMG_3148

 

This next step seems to be the most tricky. Fold in the almond meal/sugar mixture to your beaten egg whites. You want to make sure and fold these together gently and not under OR over mixed. Tricky tricky! I will post a video at the end that really helped me out!

IMG_3149IMG_3150

 

 

Scoop half of your mixture to a pastry bag.

Pipe out onto baking sheets lined with parchment paper.  I used a fairly large piping attachment so I could make bigger cookies. 

Tap the pan a couple times to let out any air bubbles.  At this point, scoop the rest of your mixture and pipe onto another baking sheet and tap this one as well.

Let your pans sit out for at least 20-30 minutes.  This is when I started to pre heat my oven to 300 degrees. When the cookies aren’t sticky, you can put your first pan in the oven and bake for 20 minutes.

IMG_3153

The next photo shows the difference between my first baking sheet, and my second. I was unsure how long to fold the mixture together so I did the first batch, then added some more food coloring and mixed the second half a little longer.  Obviously from the looks of the first batch, I didn’t mix it long enough- very frustrating! I also think it was the difference in sitting out time. The first batch sat out for 20 minutes, but the second batch sat out for that initial 20 minutes, and the 20 minutes while the first batch was baking, for a total of 40 minutes.

IMG_3157

 

Here is an AWESOME tutorial online on how to make macarons:

To make the ice cream sandwiches-

While my cookies were cooling, I let some ice cream sit out to soften. After a couple minutes, I scooped one scoopful amount onto some wax paper and covered it with another piece of wax paper. With my hand, I flattened the scoop to the diameter of the cookie and put it back into the freezer. When my cookies were completely cooled, I assembled the sandwiches with the frozen disk of ice cream. 

You can do the last step right before serving. The cookies are so fragile, that once I assembled mine, the cookies started to break. Either way, they are DELICIOUS! 

IMG_3159

 

French Macaron Ice Cream Sandwiches
Write a review
Print
Ingredients
  1. 240 grams Almond Meal (or almond flour)
  2. 400 grams Confectioners Sugar
  3. 6 Egg Whites (at room temperature)
  4. 100 grams White Sugar
  5. 1/2 tsp cream of tartar
  6. Food Coloring
Instructions
  1. Begin by sifting together the almond meal and the confectioners sugar. Discard any larger pieces of the almond meal. (Depending on how much you discard, you may need to sift the almond meal first, then measure out 240 grams after sifting.)
  2. Then, beat your egg whites until they become foamy and then add the cream of tartar and white sugar. Beat the egg white mixture until you have stiff peaks- about 5-10 minutes. During this process, you can add any food coloring of your choice.
  3. This next step seems to be the most tricky. Fold in the almond meal/sugar mixture to your beaten egg whites. You want to make sure and fold these together gently and not under OR over mixed.
  4. Scoop half of your mixture to a pastry bag.
  5. Pipe out onto baking sheets lined with parchment paper. I used a fairly large piping attachment so I could make bigger cookies.
  6. Tap the pan a couple times to let out any air bubbles. At this point, scoop the rest of your mixture and pipe onto another baking sheet and tap this one as well.
  7. Let your pans sit out for at least 20-30 minutes. This is when I started to pre heat my oven to 300 degrees. When the cookies aren't sticky, you can put your first pan in the oven and bake for 20 minutes.
  8. While my cookies were cooling, I let some ice cream sit out to soften. After a couple minutes, I scooped one scoopful amount onto some wax paper and covered it with another piece of wax paper. With my hand, I flattened the scoop to the diameter of the cookie and put it back into the freezer. When my cookies were completely cooled, I assembled the sandwiches with the frozen disk of ice cream.
Adapted from Beth Le Manach
Adapted from Beth Le Manach
Sweet Melissa's Ice Cream at Home http://www.sweetmelissaathome.com/

 

 

 

This entry was posted in Cookie Sandwiches. Bookmark the permalink.

One Response to French Macaron Ice Cream Sandwiches

  1. Megan Horowitz says:

    These look beautiful and delicious!! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *