How to Make Ice Cream-Filled Macarons: A Step-by-Step Guide

Macarons, those delicate and colorful French confections, are delightful on their own. But imagine biting into one and discovering a cool, creamy ice cream center. It’s a match made in dessert heaven! Making ice cream-filled macarons might sound intimidating, but I promise, it’s an adventure worth taking. In this guide, we’ll walk through the process step-by-step, and I guarantee you’ll be amazed by what you can create.

What Makes Ice Cream-Filled Macarons So Special?

The beauty of this dessert lies in the contrast of textures and temperatures. The crisp, airy macaron shells give way to a smooth, cold, and flavorful ice cream filling, creating a symphony of sensations in every bite.

Let’s Gather Our Ingredients:

For the Macaron Shells:

• 100 grams almond flour
• 100 grams powdered sugar
• 90 grams egg whites (aged for best results, but not mandatory), divided
• 100 grams granulated sugar
• 1/4 teaspoon cream of tartar
• Pinch of salt
• Gel food coloring (optional)

For the Ice Cream Filling:

• 2 cups of your favorite ice cream, slightly softened (Vanilla bean, chocolate, and pistachio are classic choices!)

Tools of the Trade:

• Food processor or blender
• Fine-mesh sieve
• Stand mixer or electric hand mixer
• Piping bag fitted with a round tip
• Baking sheets lined with parchment paper
• Two large bowls
• Spatula or whisk

Crafting the Perfect Macaron Shells:

1. Prepare Your Workspace: Preheat your oven to 300°F (150°C). Line baking sheets with parchment paper. It’s important to have everything measured and ready to go for macaron success.

2. Sift Dry Ingredients: In a food processor or blender, pulse together the almond flour and powdered sugar until finely ground. Sift the mixture twice through a fine-mesh sieve to ensure a smooth texture. This step is crucial for achieving those coveted smooth macaron shells.

3. Whip the Egg Whites: In a clean and dry bowl of a stand mixer or using an electric hand mixer, whisk together 50 grams of the egg whites, cream of tartar, and salt until soft peaks form. Gradually add the granulated sugar, a tablespoon at a time, while continuing to whisk until stiff, glossy peaks form.

4. Macaronage: Add the remaining 40 grams of egg whites to the dry ingredients. Gently fold the mixture until just combined. Now, add a small amount of the whipped egg whites to the almond flour mixture and fold gently. Continue adding the meringue in small batches, folding gently until the batter reaches a “flowing lava” consistency. To test this, lift your spatula and let the batter drip back into the bowl. It should flow smoothly and slowly settle back into itself.

5. Piping: Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto the prepared baking sheets, leaving about 1 inch between each macaron.

6. Rest and Bake: Let the piped macarons rest at room temperature for 30-60 minutes, or until a skin forms on the surface. They should be dry to the touch. Bake for 15-18 minutes, or until the macarons are set and slightly firm to the touch.

7. Cooling and Matching: Once baked, let the macarons cool completely on the baking sheets before gently removing them. Pair up macarons of similar size to create the top and bottom halves.