Macaron Ice Cream Sandwich Recipe

Instructions

1. 1

   Prepare the Macarons

   Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.

2. 2

   In a bowl, sift together almond flour and powdered sugar. Set aside.

3. 3

   In a separate bowl, whisk the egg whites until soft peaks form. Gradually add granulated sugar and whisk until stiff peaks form.

4. 4

   Gently fold the almond flour mixture into the egg whites in three additions until just combined.

5. 5

   Transfer the mixture to a piping bag and pipe small circles onto the prepared baking sheet.

6. 6

   Let the macarons sit at room temperature for about 30 minutes until a skin forms.

7. 7

   Bake for 15-20 minutes, then let cool completely before removing from the sheet.

8. 8

   Make the Pumpkin Ice Cream

   In a large bowl, whisk together pumpkin puree, heavy cream, vanilla extract, salt, cinnamon, and nutmeg until well combined.

9. 9

   Chill the mixture in the refrigerator for at least 2 hours.

10. 10

    Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.

11. 11

    Transfer the ice cream to a container and freeze for at least 4 hours, or until firm.

12. 12

    Prepare the Salted Almond Crumb

    In a skillet over medium heat, toast the chopped almonds until golden brown. Season with sea salt to taste.

13. 13

    Let cool.

14. 14

    Assemble the Sandwiches

    Take one macaron shell and add a scoop of pumpkin ice cream on top. Place another macaron shell on top to form a sandwich.

15. 15

    Roll the edges of the sandwich in the salted almond crumb before serving.