Prep
1h
Cook
12m
Total
1h 12m
Ingredients
Method
Nutrition
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.
Cancel
Prep
1h
Cook
12m
Total
1h 12m
Ingredients
Method
Nutrition
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.
Cancel
