This is a great ice cream sandwich recipe you should never miss!
The macaroon (not to be mistaken with the French macaron) originated in medieval Italy using almond meal. It was adopted by European Jews as a traditional food made during the Passover as it was unleavened, not using raising agents such as yeast to rise. This recipe can be made keto, nut-free or vegan. It is perfect for making sandwiches with your favourite Elato ice cream flavour.
Set oven to 160C (140C fan-forced).
If making your own ground nuts, roast whole nuts in oven at above temperature for 5-10 minutes, let cool and then grind in a food processor to as fine or chunky as you wish.
Mix all ingredients in a bowl or food processor.
For a lighter, fluffier macaroon – and only if using a fine nut meal or coconut – whip the egg white or aquafaba first with a pinch of cream of tartar and gently fold with the dry ingredients.
The mix needs to be moist so that it sticks together (if using aquafaba and the mix feels too crumbly, add more aquafaba).
Once mixed, place in the fridge for 10 minutes to reduce stickiness.
Line a biscuit sheet tray with baking paper.
Use wet hands, spoon or ice cream scoop to portion mix into required size and set on tray.
Flatten each portion with a spatula or similar – for uniform round macaroons, shape with a cookie cutter or egg ring.
Bake in oven for 12-15 minutes – the less brown, the more soft in the centre.
Remove from oven and lift macaroons off gently with a knife as they can be sticky in the middle and place on a wire rack to cool (if the middle is sticky, flip the macaroon upside down).
Once cool, scoop Elato ice cream between two macaroons, or for a professional finish flatten some ice cream on a board and use the same cookie cutter to get the same shape and size ice cream to sit inside the sandwich.
Ingredients
Directions
Set oven to 160C (140C fan-forced).
If making your own ground nuts, roast whole nuts in oven at above temperature for 5-10 minutes, let cool and then grind in a food processor to as fine or chunky as you wish.
Mix all ingredients in a bowl or food processor.
For a lighter, fluffier macaroon – and only if using a fine nut meal or coconut – whip the egg white or aquafaba first with a pinch of cream of tartar and gently fold with the dry ingredients.
The mix needs to be moist so that it sticks together (if using aquafaba and the mix feels too crumbly, add more aquafaba).
Once mixed, place in the fridge for 10 minutes to reduce stickiness.
Line a biscuit sheet tray with baking paper.
Use wet hands, spoon or ice cream scoop to portion mix into required size and set on tray.
Flatten each portion with a spatula or similar – for uniform round macaroons, shape with a cookie cutter or egg ring.
Bake in oven for 12-15 minutes – the less brown, the more soft in the centre.
Remove from oven and lift macaroons off gently with a knife as they can be sticky in the middle and place on a wire rack to cool (if the middle is sticky, flip the macaroon upside down).
Once cool, scoop Elato ice cream between two macaroons, or for a professional finish flatten some ice cream on a board and use the same cookie cutter to get the same shape and size ice cream to sit inside the sandwich.
For more delicious recipes, you may visit elato.com.au.
About Elato
Not only does Elato ice-cream taste exceptional, it’s a force for good with 50 per cent of the brand’s profits supporting food rescue non-profit organisation Oz Harvest. Its delicious flavours are sourced from social enterprises committed to sustainability, fair trade and a positive social impact as well as offering a range of “better for you” product features.
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