Supplies
- 150 grams Ground Almonds
- 150 grams Icing sugar
- 150 grams Caster Sugar
- 110 grams Egg Whites
- 35 grams Water
- Purple F
- Ood Colouring
- 1 Tub of Vanilla Ice Cream
Steps
- Sift the ground almonds and icing sugar into a bowl.
- Measure 55 grams of the egg white and mix in the purple food colouring. Pour this over the almond/icing sugar mixture.
- With an electric mixer, whisk the remaining egg whites on medium speed.
- While the egg whites are whisking away, take the caster sugar and water, and put them in a pan over a low/medium heat and boil until they reach 118C degrees.
- By this point the egg whites should be relatively thick but not yet have stiff peaks. Take the water/sugar mixture and slowly begin pouring it down the side of the mixing bowl as you continue to whisk the egg whites.
- Keep whisking until the meringue has stiff peaks and the bowl has cooled.
- Using a spatula, fold the 1/3 of the meringue into the almond/icing sugar mixture. Once incorporated, add the remaining meringue and mix to combine. Add more food colouring if you need a brighter colour.
- Add the mixture to a piping bag fitted with a regular round hole/1 centimeter nozzle.
- Pipe the mix onto a non stick baking sheet with a macaron template underneath.
- Once you've piped out all the mixture, give the tray 2-3 taps on the work surface just to knock out any air bubbles & leave the mix at room temperature for 30m.
- Turn the oven to 170C and bake the macarons for 12 minutes.
- Once cooked, transfer them to a cooling rack and don't touch them until they have cooled down completely.
- Take a scoop of ice cream and sandwich it in between two cookies. Flatten the sides with a spoon and then serve.