Strawberry Macaron Ice Cream Sandwich Recipe By Tasty

Steps:

• In a medium bowl, beat the egg whites until frothy. Keep beating and slowly add the sugar until stiff peaks form.
• Sift the powdered sugar and almond flour over the egg whites. Fold the dry mixture into the egg whites, giving the bowl a quarter turn every third fold. Once the batter reaches a lava-like consistency, transfer half to another bowl and add the food coloring. Mix until just combined. Do not overmix!
• Working quickly, put the white and pink batters into separate small zip-top bags. Cut a corner off of each bag and squeeze the 2 batters evenly into a larger gallon-size bag or piping bag to create a multicolor effect.
• Line a baking sheet with parchment paper. (Tip: use a little batter to "glue" down the edges of the parchment paper so it stays put). In a circular motion, pipe 1½-inch (4-cm) dollops onto the baking sheet. Lift the baking sheet and gently tap on the counter to settle the batter. Let the cookies rest for 1 hour, until they are no longer wet to the touch and a skin forms on top.
• Preheat the oven to 285ºF (140ºC).
• Make the filling by mixing the cream cheese, powdered sugar, and milk in a medium bowl until smooth. Transfer to a piping bag and set aside until ready to fill the cookies.
• When the cookies are dry to the touch, bake for 13-15 minutes, until they have risen. Let them cool for 10 minutes. To fill, pipe a circle of the cream cheese mixture around the edge of 1 cookie and place a small dollop of jam in the center. Sandwich with another cookie. Macarons are best kept refrigerated until serving.
• Enjoy!

Steps:

• Line a baking tray with parchment paper.
• Using a fine mesh sieve, sift together the almond flour and powdered sugar in a medium bowl. Discard any large pieces that remain in the sieve.
• In a medium mixing bowl, beat the egg whites with an electric hand mixer on medium speed until soft peaks form.
• Add a third of the granulated sugar and with mixer on high, continue to beat until egg whites are stiff peaks.
• Add another third of the sugar and beat again until egg whites are back to stiff peaks. Repeat with the remaning sugar, beating until whites are shiny and fluffy.
• Add the sifted flour and sugar to the bowl with the egg whites. Add 2 drops of food coloring. With a rubber scraper, fold the mixture into the egg whites, about 35-45 strokes, or until the batter falls on itself but a slight peak remains.
• NOTE: Do not over-mix or batter will be too thin and runny.
• Fill a piping bag fitted with a round tip.
• Pipe batter onto prepared baking tray into 3-inch (8 cm) disks.
• Lift and drop the baking tray onto a hard surface 2-3 times to smooth out the batter and knock out any air bubbles. Allow macarons to rest at room temperature for one hour, until a skin forms on the surface.
• Preheat oven to 275˚F (140˚C).
• After about one hour, gently brush the top a macaron with your finger to check that a skin has formed. The batter should not stick to your finger, if it does, allow to set for an additional 15 minutes.
• Bake cookies in preheated oven for 15 minutes, or until the macarons peel away from the parchment when lifted.
• Allow the macaron shells to cool completely.
• Using a small ice cream scoop, scoop ice cream and put onto the bottom side of the macaron shell. Place raspberries in between ice cream scoops, and sandwich together with a similarly sized macaron.
• Enjoy!