Everyone, say hello to the perfect hot weather macaron. You’ll be eating these mint chocolate chip macarons all summer long and you won’t be able to stop.
These really couldn’t be easier to put together. I made my own ice cream, but if you don’t have an ice cream maker, or don’t feel like making your own, store-bought ice cream will work perfectly! You can really use any kind of ice cream, I just went with mint chocolate chip because I like the colour.
I’m going to be honest, I’m actually not a huge ice cream fan. My coworker gave me his ice cream maker last year because he never uses it, and since then, I make ice cream all summer long. It’s easy, I know exactly what goes in it, and I can make whatever flavour I want.
I’ll try and bring a few of those recipes to the blog soon so if you have an ice cream maker, you can try them for yourself. I think you’ll love them!
Mint Chocolate Chip Macarons
As far as macarons go, these are about as easy as you can get. Macaron shells and ice cream is all you need! I wanted smaller macarons, but you can make them as big as you like. You’ll likely have a thinner layer of ice cream if you make bigger shells. Big or small though, they’ll still taste good!
If you’re using store-bought ice cream, here’s what I recommend. Remove the ice cream from the tub, cut it into slices for the thickness you want, then use a cookie cutter the same size as your shells for perfectly matched ice cream macarons.
Mint green shells and mint chocolate chip ice cream. This is a macaron match made in heaven. Make your shells, grab some ice cream, and enjoy!
Mint Chocolate Chip Macarons
Ingredients
- Shells:
- 275g almond flour
- 250g confectioners' sugar
- 210g (6) egg whites
- 210g sugar
- Few drops green food colouring gel
- Filling:
- Mint chocolate chip ice cream (store-bought or homemade)
Directions
- Step 1 Shells
- Step 2 To start, put the almond flour and powdered sugar in a food processor and blend thoroughly. Sift into a bowl to ensure there are no lumps.
- Step 3 In the bowl of a stand mixer (make sure it’s clean and dry), beat the egg whites until foamy. Slowly add the sugar, about 2 tbsp at a time, beating on a medium speed. Once the sugar has dissolved, increase speed to medium high and beat until a thick glossy meringue forms. Add food colouring, if using, and beat to combine. The mixture should form stiff peaks and you should be able to tip the bowl over your head with none of the mixture coming out.
- Step 4 With a large, flat rubber spatula, gently fold 1/3 of almond flour/powdered sugar mixture into egg whites until combined. Repeat until all of the almond mixture has been added. Fold to combine until you see no streaks of almond flour in the batter. The batter should be pretty fluid, a lot of people describe as a lava-like consistency. It should run smoothly off the spatula when you pull it out. This part comes with practice. Once you know the consistency, you’ll just be able to feel when it’s ready.
- Step 5 Pipe the batter into circles onto parchment or silicone lined baking sheets. Bang the tray a few times on a table to remove air bubbles, add sprinkles, if using, and allow to sit for about 30 minutes before baking. To see if they’re ready for baking, touch your finger to them. If you get batter on your finger, they need to rest longer.
- Step 6 While resting, preheat your oven to 300°F with a rack placed in the lower third of the oven. Bake, one sheet at a time, for 15-18 minutes (this depends on your oven, my old one was fine at 15 minutes, this one needs 17-18). The shells should cool completely before you remove them from the parchment/silicone.
- Step 7 Assembly:
- Step 8 Remove ice cream from tub (if using store-bought) and use a cookie cutter to cut out circles the same size as your shells. If using homemade ice cream, remove from the pan you’re storing it in and cut out ice cream circles. Put the ice cream on one half of each macaron pair and top with the other shell. Store in the freezer until ready to eat.
