The heat is encircling us with it’s humid tendrils in Barcelona and macaron shells are hiding in the freezer muttering ‘We don’t want to go out there! And anyway, what will you do with us?’ When suddenly a shout of triumphant joy bounces off the colourful walls: ‘Eureka!’
Has our ‘intrepid’ cake investigator made an important discovery that will change the very essence of pâtisserie? Or the course of cake history?
We’ll make lemon sorbet and ginger macarons and salted caramel ice-cream macarons with the odd raspberry thrown in. The lemon, ginger, salted caramel and raspberries counterbalance the sweet macaron almond shell. I’m not even an ice-cream person but I’ll make an exception for these super cool yummy macarons! 🙂Shop-bought filling
Yes, we’re using shop-bought sorbet and ice-cream (check labels for gluten-free). We can make homemade ice-creams and sorbets next time, if we’d like to! We do have chairs to lounge on.
- Make macaron shells
- Buy lemon sorbet and salted caramel ice-cream
- Buy raspberries (dehydrate or freeze-dry the previous day for an intense flavour) – optional
- Make a cold refreshing drink with ice and possibly alcohol, to drink while making the macarons
- Put on some ice-cream music. Here’s Disney’s Frozen Heart song and the Cornetto ice-cream song! Then the proper version: 3 tenors O Sole Mio 1994, surprisingly comic and beautiful.
It’ll take an hour or so to make (and bake) shells for around 45 to 50 macarons. You can follow the simple step-by-step recipe on my Italian meringue macaron shells page here. Or use the shells in your freezer!?
Lemon sorbet and ginger macarons
Ginger shells. Whisk a quarter to half teaspoon ground ginger (to taste) into the ground almonds and icing sugar. Add a little yellow food colouring powder or good-quality gel (Wilton’s) with a slight tinge of green too. The ginger gives a nice background heat and contrast to the cool lemon sorbet.
Assembly. Spoon the sorbet over a macaron shell and spread as best as you can. It won’t be super even. Work fast as you know the stuff melts. You can sprinkle chopped crystallised stem ginger over the sorbet. Then press the other macaron shell gently on top to make a sandwich! Tada!
Salted caramel ice-cream macaron
Shells. Use light brown food colouring. Or any coloured or plain shells handy. I had pink shells so threw in raspberries to make a few salted caramel ice-cream and raspberry macarons. Not bad as I love raspberries. But perhaps the pure taste of salted caramel is best uninterrupted.
Assembly. You could put the ice-cream in a tray and spread evenly. Freeze it for 20 minutes then take a round cutter the size of your macarons and cut rounds of ice-cream. Very neat and will try this one day with skinny rounds. This time I spooned it on.
Once they’re filled, run the macarons back into the freezer. Yes, they’ll be very happy and shouting yipee! Place separated on baking paper in airtight tupperware (make sure they’re dry underneath or they’ll stick). Freeze around 4 hours or overnight before eating, so they become chewier and less crunchy.
Normal-sized filled macarons retain structural integrity well in the freezer but it’s best to eat frozen pâtisserie within 1 or 2 weeks. It depends on your macaron shells so keep testing them…! 🙂 These are going to the Fiesta Friday party – come along to try them and all the other great stuff there!
You can of course experiment with any macaron shells and ice-cream of your choice. Personally I’d go for acidic or salty fillings to offset the sweet shell. I’d love a nice raspberry or lime sorbet filling. What about you? Any favourite cold fillings or ideas for flavouring macaron shells?
Well it’s goodbye for now sweet reader! May the macarons be with you and may you stay cool and happy! 🙂 x