Estimated cost: $5.35 for 20 macarons, $0.26 per macaron
If you’re in the Boston area, you can order my macarons here! All profits go to a charity of your choice.
I’ve always wanted to make ice cream-shaped macarons, so I was really excited when I received an order request for these. The profits for these went to St. Jude Research Hospital!
To make these macarons, I folded the meringue + dry ingredients until the batter was just combined. I then split the batter into two and colored one light pink, and the other light brown. When piping the shapes, I piped all of the cones first, then the ice cream (added sprinkles onto the wet batter), and lastly, the stripes onto the cones. I always piped a few at a time during each step so that the batter could still be manipulated using a scribe. This allowed me to move the batter to places I wanted it to go, giving me the exact shape I wanted.
Below, you can find my macaron template and YouTube video on how I made them!
Ice Cream Shaped Macarons (with Chocolate Ganache)
For the French macaron shells:
- 100 g egg whites, room temperature ($0.48)
- 80 g granulated sugar ($0.16)
- ¼ tsp cream of tartar ($0.08)
- 120 g almond flour, sifted ($2.26)
- 100 g powdered sugar, sifted ($0.44)
For the chocolate ganache:
- 100 g milk chocolate ($1.02)
- 100 g heavy cream ($0.90)
- pinch of salt ($0.01)
- Put printed macaron template on work surface. Place silicone baking mats or parchment paper on top of templates.
- Set up two medium-large piping bags with small round tips. Each bag will be for one color. If you do not have round tips, you can just cut small tips using scissors.
For the French macaron shells:
- In a medium bowl, mix the sifted almond flour and powdered sugar.
- In a small bowl, combine granulated sugar and cream of tartar.
- Pour the egg whites into the bowl of a stand mixer. Set up a stopwatch to time how long to whip the meringue. 0:00 – 4:00 minutes: Mix on medium-low for 4 minutes (Kitchenaid speed 4).4:00 – 9:30 minutes: Turn the mixer to medium speed (Kitchenaid speed 6). Add a third of the granulated sugar and cream of tartar mixture. After 30 seconds, add another third. After another 30 seconds, add the last of the granulated sugar and cream of tartar mixture. Keep mixing at medium speed until you have reached a total of 9:30 minutes. The meringue should be balled up onto the whisk, glossy, and have stiff peaks. If not, keep mixing at 20-second intervals at Kitchenaid speed 8 until it is.
- Add all of the powdered sugar and almond flour to the meringue. Gently fold the macaron batter, often scraping the sides and bottom of the bowl. Once it is all just combined (no powder remaining), equally separate the batter into two bowls.
- Keeping the other bowl covered, add your gel/powder food coloring of choice to the batter you will first mix. Fold the batter until it reaches a thick, glossy consistency and flows off the rubber spatula into ribbons. To test if it is ready, allow the batter to flow off the spatula and into the batter. If the ribbons do not melt into the rest of the batter after 30 seconds, continue folding. Be careful not to over mix. When it passes this test, transfer the batter to the medium-large piping bag.
- Repeat the last step with the remaining batter.
- Pipe a few ice cream cones at a time, using a scribe to evenly spread the batter and pop any air bubbles.
- After piping all of the ice cream cones, pipe the ice cream and use the scribe to spread the batter and pop any air bubbles. Add sprinkles onto the wet batter.
- By now, the piped cone batter should be semi-dry. Pipe stripes on top of the cones.
- Allow the macarons to sit out at room temperature to dry for at least one hour. They will be ready to bake once the surface of the macaron is matte and dry to the touch. If it is a really humid day, it can sometimes take 2 hours for them to dry.
- Preheat the oven to 325F. Place an empty baking sheet upside-down on the middle rack.
- Place the baking sheet with the macarons on top of the upside-down baking sheet. Bake for 15-20 minutes, rotating halfway through. To test if they are done baking, gently push the side of one shell. If it wiggles on the sheet, they need to be baked longer.
- Remove the macarons and place on a wire rack. Bake the remaining macaron shells.
- Allow macarons to fully cool before peeling them off the parchment paper or silicone mats.
For the ganache:
- Add milk chocolate and heavy cream to a microwave-safe bowl.
- Microwave for 45 seconds, then mix. If the chocolate is not fully melted, microwave at 10-second intervals and mix until it is smooth.
- While the ganache is hot, stir in the dash of salt.
- Place bowl into the fridge and stir it every 5 minutes until the ganache is thick enough to pipe, about 15-20 minutes. Transfer ganache to a piping bag.
- Match the macaron shells. Pipe a dollop of the ganache on the bottom shell, then add the other shell on top.
- Leave macarons in an airtight container in the fridge for at least 24 hours before eating. This allows them to mature, making them softer, chewier, and more flavorful. Eat at room temperature.