French Blackberry Macarons with Honey Vanilla Ice Cream
3 egg whites, at room temperature
5 tbsp granulated sugar
2/3 cup almond flour
1 1/2 cups confectioners sugar
1/8 tsp blackberry extract
In a food processor, process almond flour and confectioners sugar until well mixed. Sift the mixture through sieve, and divide in half.
In a medium sized mixing bowl, whip egg whites until foamy.
While beating on high, slowly add sugar. When soft peaks form, add extract and food coloring if desired.
Beat until stiff peaks,has a glossy texture, and mixture doesn’t drip from the beaters.
Into the whipped merengue, fold in the first half of the almond mixture. When just blended, add additional dry mixture, folding until mixture is blended.
Be careful not to over-mix!
Place mixture in a piping bag fitted with round tip.
On to a parchment lined baking sheet, pipe in small circles, about the size of a quarter; leaving room for the batter to spread.
Rap sheet firmly against the counter, or flat surface. This helps the macaron to get it’s pied shape.
Before baking, let batter dry, uncovered for 30 minutes.
Heat oven to 300. Bake for 15-17 minutes. Cool completely.
Vanilla Honey Swirled Ice Cream
4 cups half and half
1 cup sugar
1 tsp Madagascar vanilla
1/4 cup honey
In a medium sized bowl, whisk together half and half, sugar and vanila. Pour into ice cream maker and freeze according to manufacturers instructions. Drizzle honey in layers and lightly stir to mix.
Place a small scoop of ice cream on the flat side of macaron, top with other half making a sandwich. Serve immediately.
Makes about 2 1/2 dozen filled macarons
Recipe by Amy & Madeline Richardson