![Macaron-Ice-Cream-Sandwich-Wide](https://www.tasteandflavors.com/wp-content/uploads/2017/09/Macaron-Ice-Cream-Sandwich-Wide.jpg)
INGREDIENTS |
For every 1 kg Patis France Macaron Mix use:
- 15g yellow color flow paste
- 800g warm water (50°C)
- 15g green color flow paste
White Chocolate Ice Cream
- 1200g Ready White Chocolate Mix Fugar
- 2.5kg warm liquid milk
- 500g fresh cream
PREPARATION |
For the macarons:
![Macaron-Ice-Cream-Sandwich-1](https://www.tasteandflavors.com/wp-content/uploads/2017/09/Macaron-Ice-Cream-Sandwich-1.jpg)
1. Measure 92g of water.
![Macaron-Ice-Cream-Sandwich-2](https://www.tasteandflavors.com/wp-content/uploads/2017/09/Macaron-Ice-Cream-Sandwich-2.jpg)
2. Add the green coloring; add the additional yellow coloring to lighten the color.
![Macaron-Ice-Cream-Sandwich-3](https://www.tasteandflavors.com/wp-content/uploads/2017/09/Macaron-Ice-Cream-Sandwich-3.jpg)
3. Add the powder.
![Macaron-Ice-Cream-Sandwich-4](https://www.tasteandflavors.com/wp-content/uploads/2017/09/Macaron-Ice-Cream-Sandwich-4.jpg)
4. Mix all of the ingredients using a paddle mixer for 4 minutes at medium speed.
![Macaron-Ice-Cream-Sandwich-5](https://www.tasteandflavors.com/wp-content/uploads/2017/09/Macaron-Ice-Cream-Sandwich-5.jpg)
5. Pipe the mixture onto a circular silicon matt.
![Macaron-Ice-Cream-Sandwich-6](https://www.tasteandflavors.com/wp-content/uploads/2017/09/Macaron-Ice-Cream-Sandwich-6.jpg)
6. Shake the silicone so the mixture takes the shape.
Tip: Don’t fill up the circles to the brim since the dough will settle in.
![Macaron-Ice-Cream-Sandwich-7](https://www.tasteandflavors.com/wp-content/uploads/2017/09/Macaron-Ice-Cream-Sandwich-7.jpg)
7. Bake at 135°C
for 17-20 minutes.
For the white chocolate ice cream:
![Macaron-Ice-Cream-Sandwich-8](https://www.tasteandflavors.com/wp-content/uploads/2017/09/Macaron-Ice-Cream-Sandwich-8.jpg)
1. Mix all the ingredients together using a hand blender.
Tip: Leave to rest for 30 minutes, and then mix again for all the ingredients to come together.
![Macaron-Ice-Cream-Sandwich-9](https://www.tasteandflavors.com/wp-content/uploads/2017/09/Macaron-Ice-Cream-Sandwich-9.jpg)
2. Put in an ice-cream batch freezer for 7 minutes.
![Macaron-Ice-Cream-Sandwich-10](https://www.tasteandflavors.com/wp-content/uploads/2017/09/Macaron-Ice-Cream-Sandwich-10.jpg)
3. Keep the ice cream a bit soft as you need to work with it in moulds.
![Macaron-Ice-Cream-Sandwich-11](https://www.tasteandflavors.com/wp-content/uploads/2017/09/Macaron-Ice-Cream-Sandwich-11.jpg)
4. Use a plastic piping bag to pipe the ice cream in
a circular mould.
Tips: Put the moulds in the freezer to avoid the ice cream melting.
![Macaron-Ice-Cream-Sandwich-12](https://www.tasteandflavors.com/wp-content/uploads/2017/09/Macaron-Ice-Cream-Sandwich-12.jpg)
5. Use a spatula to even out the top of the ice-cream.
![Macaron-Ice-Cream-Sandwich-13](https://www.tasteandflavors.com/wp-content/uploads/2017/09/Macaron-Ice-Cream-Sandwich-13.jpg)
6. Put the moulds in the freezer to harden the ice cream and make it easier to remove.
![Macaron-Ice-Cream-Sandwich-14](https://www.tasteandflavors.com/wp-content/uploads/2017/09/Macaron-Ice-Cream-Sandwich-14.jpg)
7. Place the circular shaped
ice cream…
![Macaron-Ice-Cream-Sandwich-15](https://www.tasteandflavors.com/wp-content/uploads/2017/09/Macaron-Ice-Cream-Sandwich-15.jpg)
… between the two macaron layers…
![Macaron-Ice-Cream-Sandwich-16](https://www.tasteandflavors.com/wp-content/uploads/2017/09/Macaron-Ice-Cream-Sandwich-16.jpg)
… to reach to the final result.