Lemon & Raspberry Macaron Ice Cream Sandwiches
For the Lemon Macarons:
- 75ml water
- 150g sugar
- 110g egg whites
- 150g icing sugar
- 150g almond flour
- 5ml finely grated lemon zest, or a few drops of lemon essence
- A few drops of yellow food colouring
For the Raspberry Ice Cream:
- 250g raspberries
- 385g can condensed milk
- 600ml whipping cream
- 5ml vanilla essence
Line 2x Le Creuset Rectangular Baking Trays with greaseproof paper. Draw 4cm diameter circles on the paper, with some space in-between. Turn the paper over so that the pencil does not transfer onto the macarons.
Combine the sugar and water together in a small saucepan over low heat. Heat gently until the sugar has dissolved, then increase the heat.
Meanwhile whip 55g of the egg whites in the heatproof bowl of a stand mixer until foamy.
Once the syrup has reached 116°C on a sugar thermometer, remove from the heat and cool for a minute or until the bubbles subside. With the mixer running on medium speed, carefully pour the hot syrup in a thin stream down the sides of the bowl, away from the whisk. Continue mixing until the bowl feels cool to the touch.
Sift together the icing sugar and almond flour through a fine sieve. Stir together well, then add the remaining 55g egg whites and mix well with a metal spoon to make a thick paste. Mix in the lemon zest or essence and food colouring.
Stir a third of the meringue mixture into the almond mixture to lighten it. Gently fold the remaining meringue in, using a figure of 8 motion – approx. 20-25 folds. The mixture is ready when it no longer breaks into pieces but falls like molten lava when you lift the spoon.
Scoop the mixture into a piping bag and pipe onto the prepared trays. Hold the piping bag directly above the traced circle (not at an angle) and squeeze just until, or slightly before the circle is filled.
Once all the circles are filled, bang the tray hard onto a countertop 3 or 4 times to knock the air bubbles out (this prevents cracking).
Preheat the oven to 160°C. Leave the trays to stand for 30 minutes so that the macarons dry out. Bake the macarons for 10-14 minutes or until the macarons no longer stick to the paper. Allow to cool completely on the trays.
To make the ice cream, line a 2 x Le Creuset 23cm Classic Square Dishes with baking paper. Pureé the raspberries and pass through a sieve to remove the seeds. Stir the raspberry puree into the condensed milk.
Whip the cream with the vanilla essence until soft peaks have formed, then fold into the condensed milk mixture. Divide the mixture between the 2 dishes and freeze for at least 6 hours.
Just before serving, lift the ice cream out of the dishes and cut out rounds using a cookie cutter (the same size as the macarons). Sandwich two macaron halves together with the raspberry ice cream. Serve immediately on Le Creuset Heart-Shaped Plates.
Image and recipe by The Sweet Rebellion.