Prep
1h
Cook
12m
Total
1h 12m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
25
M
I
For the Macaron Shells
130
g
Powdered sugar
120
g
Almond flour
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
67kcal
Fat
2g
Saturates
0.2g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
The flavor of macaron shells develop more by the second day, so I recommend making them the day before and chilling them overnight, then assemble the next day. If you have trouble peeling the macarons off of the parchment once they have cooled, pop them into the freezer for a few minutes and they should come off easily. To make the ice cream the perfect size and shape to sandwich between the shells, I froze the ice cream in a silicone mold overnight before assembling. This is the mold I used. Once you fill it with ice cream, smooth off the top and press parchment paper up against it before freezing overnight.
Only visible to you
Made it?
Cancel
Prep
1h
Cook
12m
Total
1h 12m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
25
M
I
For the Macaron Shells
130
g
Powdered sugar
120
g
Almond flour
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
67kcal
Fat
2g
Saturates
0.2g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
The flavor of macaron shells develop more by the second day, so I recommend making them the day before and chilling them overnight, then assemble the next day. If you have trouble peeling the macarons off of the parchment once they have cooled, pop them into the freezer for a few minutes and they should come off easily. To make the ice cream the perfect size and shape to sandwich between the shells, I froze the ice cream in a silicone mold overnight before assembling. This is the mold I used. Once you fill it with ice cream, smooth off the top and press parchment paper up against it before freezing overnight.
Only visible to you
Made it?
Cancel
