July 22nd, 2011
It’s over 100 degrees in Philadelphia today and these are all I want to eat. Cute little macron cookies ice cream sandwiches!
Little macaron cookies make the perfect sandwich with ice cream because even when they are frozen they are still soft and chewy. I used two David Leibovitz recipes for these. His Strawberry Sour Cream Ice Cream (which makes a ton!) and his Macaron cookies.
1 pound fresh strawberries, rinsed and hulled
3/4 cup sugar
1 cup sour cream
1 cup heavy cream
1/2 teaspoon freshly squeezed lemon juice
1. Slice the strawberries. Put them in a bowl with sugar.
2. Stir until the sugar begins to dissolve and all of the strawberries are coated. Let stand at room temperature for 1 hour, stirring occasionally.
2. Blend the strawberries and their liquid with the sour cream, heavy cream, and lemon juice in a blender or food processor until almost smooth, but still slightly chunky.
3. Refrigerate mixture for at least one hour. Freeze in your ice cream maker according to the manufacturer’s instructions.
4. The ice cream recipe makes way more than you need for one batch of these, so pour as much of the ice cream that fits on a smallish cookie sheet with sides and freeze. Pour the rest in a plastic tub to eat on it’s own, because its really good.
If you dont have an ice cream maker, or some free time, you can also just buy some good ice cream, let it get soft and spread it out on a parchment lined cookie sheet.
1 cup (100 gr) powdered sugar
½ cup powdered almonds (about 2 ounces, 50 gr, sliced almonds, pulverized)
2 large egg whites, at room temperature
5 tablespoons (65 gr) granulated sugar
1. While your ice cream is freezing, line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.
2. In a food processor, grind together the powdered sugar with the almond powder so there are no lumps
3. In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
4. Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag.
5. Pipe the batter on the parchment-lined baking sheets in 2-inch circles, evenly spaced one-inch (3 cm) apart. These are a little bit larger than regular macarons.
6. Tap the baking sheet a few times firmly on the counter top to flatten them, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet. Place in a plastic bag or tupperware and freeze them.
When everything is all good and frozen, use a biscuit cutter to cut out little rings of ice cream from your cookie sheet and make little sandwiches. Place them flat on another cookie sheet and put back in the freezer as soon as you can.