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Ingredients
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Macaron shells
Strawberry ice cream filling
Method
Macaron shells
- 1
Dry ingredients and color
Sift almond flour and powdered sugar together into a large bowl to remove lumps. Reserve dry mix.
- 2
Meringue
In a clean mixing bowl, whip egg whites with cream of tartar and a pinch of salt on medium-high until foamy. Gradually add granulated sugar and whip until stiff, glossy peaks form. Add pink color in the last 30 seconds.
- 3
Macaronage
Fold the dry ingredients into the meringue in two to three additions until the batter flows off the spatula in a thick ribbon and slowly smooths out.
- 4
Pipe and rest
Transfer batter to a piping bag with a round tip. Pipe ~1.5 inch (3.8 cm) rounds onto parchment-lined sheets, spacing evenly. Tap the sheets to release air bubbles. Let shells rest at room temperature 30–60 minutes until a dry skin forms.
- 5
Bake
Bake in a preheated oven at 150–155°C (300–310°F) for 12–14 minutes until shells are set and feet have formed. Cool completely on a rack.
Strawberry ice cream filling
- 6
Strawberry puree
Hull and blend strawberries until smooth, then pass through a fine-mesh sieve to remove seeds. Measure 350 g puree.
- 7
- 8
Combine and chill
Stir in the strawberry puree and lemon juice. Chill thoroughly (at least 2 hours) before churning.
- 9
Churn and firm
Churn in an ice cream maker according to the manufacturer's instructions until soft-serve. Transfer to a container and freeze for 2–4 hours until firm.
Assembly
- 10
Assemble sandwiches
Match macaron shells into pairs. Pipe or scoop a generous amount of strawberry ice cream onto one shell, then top with the paired shell to form a sandwich.
- 11
Set and serve
Place assembled macarons on a tray and freeze 15–30 minutes to set. Serve immediately or store in an airtight container in the freezer for up to 3 days.
