Macaron Ice Cream Sandwich Recipe

Macaron Shells

1. Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper. 2. Sift almond flour and powdered sugar together. In a separate bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add granulated sugar and beat until stiff peaks form. 3. Fold in the flour mixture gently until well combined. Add food coloring and mix until just combined. 4. Pipe the batter onto the prepared baking sheet, forming small circles. Let the shells sit at room temperature for about 30 minutes to form a skin. 5. Bake for about 15-20 minutes or until set. Let them cool completely on the baking sheet.

Ice Cream Filling

1. Soften the ice cream slightly at room temperature. 2. Once the macaron shells have cooled, scoop a small amount of ice cream onto one shell, then top with another shell to form a sandwich. Press gently to spread the ice cream to the edges. 3. Freeze the prepared sandwiches until firm.