Cute mini ice cream sandwiches with almond macaron shells and home made gelato. Take a shortcut and use store-bought ice cream in a pinch.
Macaron Ice Cream Sandwiches
Vanilla Creme Gelato, or other ice cream of your choice
For macaron shells: (Makes between 30 to 40 macarons. Slightly adapted from Tartelette.)
90 gr egg whites, aged on the counter over night.
30 gr granulated sugar
200 gr powdered sugar
110 gr almond flour
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue- medium stiff. Do not overbeat your meringue or it will be too dry. Combine the almonds and powdered sugar in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue in thirds, sifting the almond mixture over the meringue each time. Give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that flows like lava or a thick ribbon.
Fill a pastry bag fitted with a plain tip with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets.
Preheat the oven to 280F on the top third shelf of the oven. Bake for 20-30 minutes, depending on parchment or silicone. Let cool completely before removing.
Makes between 30 to 40 macarons. Slightly adapted from Tartelette.
Use a small spoon or ice cream scoop to small balls of ice cream between two macaron shells. Store in a covered container in the freezer. These ice cream sandwiches are best after 2-3 days of maturing in the freezer.