I have always admired Tartelette and wanted to try her macaron recipes but the ingredients are measured in metric and without a kitchen scale, I was sure to screw it up. When we saw a digital kitchen scale for less than $20 at Costco today, I immediately grabbed it. As soon as we came home, I prepared the macaron ingredients. I used the exact ratio that Tartelette used for her raspberry mascarpone macarons. Instead of making the mascarpone filling, I wanted to try something different, ice cream! I used Wilton rose gel coloring to get the pink for the macarons and then I paired them with homemade strawberry ice cream. It was a heavenly combination!
Macaron shells90 gr egg whites (3 egg whites, aged in the fridge for 2 days if possible)
25 gr granulated sugar (2 tbsps)
200 gr powdered sugar (2 cups)
110 gr almonds (1 cup)
1/8 tsp Wilton rose gel food coloring
Strawberry ice cream filling1 pint strawberries (puree) 1/4 cup sugar 2 cups cold heavy cream
1 tbsp of fresh lemon juice
Beat egg whites at medium speed until foamy. Add sugar gradually and beat on high speed until stiff (when you turn the bowl upside down, nothing falls). Add the rose gel color and continue beating on high speed until well blended and stiff.
While you are waiting for the shells to harden, prepare the ice cream by combining strawberry, sugar, cream, and lemon juice in a food processor. Pour the combination in an ice cream maker and process according to the manufacturer’s instruction.