Ingredients:
-3 egg whites.
-110g almond flour.
-200g powdered sugar.
-50g granulated sugar.
-¼ tsp peppermint extract.
-Green gel food coloring.
-1 quart softened ice cream of your choice (I used chocolate chip).
Directions:
1. Scoop out softened ice cream into a 13" x 9" baking pan lined with aluminum foil, and spread out with a spatula. (scooped out ice cream may not fill pan, but use the spatula to make it fill the pan completely).
1. Scoop out softened ice cream into a 13" x 9" baking pan lined with aluminum foil, and spread out with a spatula. (scooped out ice cream may not fill pan, but use the spatula to make it fill the pan completely).
2. For macarons, sift together powdered sugar and almond flour into a large bowl. Set aside.
3. Beat egg whites until foamy, then add in granulated sugar and beat for 8-10 minutes until stiff peaks form.
4. Fold egg white mixture into dry ingredients until mixture flows like magma (a streak of batter scooped over the surface should disappear after about 30 seconds).
5. Place batter into a pastry or Ziploc bag and pipe out 1-1 ½" macaron shells onto a silicone mat or parchment paper lined baking sheet. Bang sheet onto counter a few times to release air bubbles, and let macarons sit out on counter for 1 hour. Shells should be dry to touch.
6. Bake at 300F for 20-25 minutes until macarons come off of baking sheet cleanly.
Assembly:
1. Use a cookie cutter the size of your macaron shell (about 1 -- 1 ½") to cut out ice cream. Place onto macaron shell, and gently place another shell on top. Be VERY gentle, shells are delicate and crack easily (but cracked ones taste just as good :-). Do not smoosh down macaron shell!
2. Freeze for 2 hours prior to serving, and enjoy!
