For the Football French Macaron Shells:

1. First things first! Wipe down the mixing bowl and whisk attachment with vinegar to remove any built up residue. This will ensure that the egg whites whisk up properly!
2. Prep and measure all of the ingredients using a kitchen scale.
3. Prep a piping bag with a round tip. I use Wilton tip 10.
4. Line 1 baking sheets with silpat (or parchment). Place the football templates underneath.
5. Combine measured almond meal & powdered sugar together in a bowl. Sift one time to remove any lumps, discarding of them, then mix together to break up clumps.
6. Make a well in the center of the dry mix and pour the 41 grams of measured egg whites into the center of the dry mixture. Fold together until blended then add gel food coloring and mix well until fully incorporated. The finished mix will be paste-like. Set aside.
7. For the sugar syrup:
8. To make the sugar syrup, heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. **Be careful to make sure the thermometer is not touching the bottom of the pot**.
9. Once the thermometer’s temperature reaches approximately 200 degrees F, place the 45 grams of measured egg whites in the stand mixer and whisk on medium speed, to soft peaks.
10. Add a drop of lemon juice or dash of cream of tartar to stabilize, THEN continue whisking.
11. If the egg whites are at soft peaks before the syrup reaches 248 F, turn the mixer down to low speed to keep the egg whites moving.
12. Watch the sugar syrup closely!
13. As soon as the sugar syrup reaches 248 degrees F, remove from heat.
14. Quickly increase mixer speed to medium and begin slowly pouring the sugar syrup down the side of your mixing bowl into the meringue until thoroughly combined.
15. THEN increase the mixing speed to high and whisk sugar and meringue together until glossy and stiff peaks form and the meringue has cooled. (The meringue should keep its form.)
16. Gently transfer finished meringue into the almond/powdered sugar mixture in thirds, making sure that it’s fully incorporated before adding the additional 3rd of meringue.
17. Continue to fold the batter in a circular motion, going around the edges of the bowl, then once through the center. Repeat these steps until smooth and thick ribbons of batter run off the spatula.
18. **Be careful not to over-mix**
19. You want the batter to be slightly thick, but not so thin that it does not hold the ribbon shape. Err on the side of caution.
20. Transfer batter to the prepped piping bag(s).
21. With a steady flow of batter, pipe 3 inch ovals about one inch apart on the lined baking sheet. Trace the template using a scribe to even out lines if necessary.
22. Be sure to hold the piping bag about 1/2 inch directly above the baking sheet when piping. Continue to pipe the ovals until you’ve filled an entire baking sheet. 
23. 
24. *Tap the macarons on the counter three times to release air bubbles.
25. *Pop any air bubbles that might’ve come to the surface, using a scribe or even a toothpick!
26. Before placing the macs in the oven, allow them to rest until a proper skin has formed on the outside of the shell. This can take anywhere from 20-30 minutes. Test by touching the piped rounds to make sure they’re dry to touch and that no batter comes off on fingers.
27. Preheat oven to 300 degrees F.
28. Once dry to touch, place the macarons in the middle rack of the oven.
29. Feet will form halfway through the baking process.
30. Bake for 12-14 minutes.
31. Remove from oven and allow 15-20 minutes to cool before attempting to remove the shells from the silpat/parchment paper.
32. Once macarons are completely cool, gently remove from parchment paper/silpat.
33. Repeat same steps to bake the remaining macaron batter.
34. They’re ready to decorate and then fill with ice cream.

For the stiff Royal Icing:

Combine powdered sugar and meringue powder in the bowl of an electric mixer.

Add extract and water and beat on high for about 5 minutes.

For piping:

The icing will be very thick. Add warm water a few splashes at a time until the frosting is the consistency of toothpaste. This is for piping onto the macarons. Spoon the toothpaste-like white icing into a tipless piping bag and seal closed.

How to Decorate the shells:

Add a rounded white line of stiff icing to either side of the top of each macaron shell. To make the laces, pipe a one inch vertical line in the center of the top shell. Then pipe 4 small horizontal lines through the center line. Set the shells aside to dry until ready to assemble.

Ice Cream and Assembly:

1. Work with one pint of ice cream at time.
2. Make sure the ice cream is fully frozen and not thawed.
3. Remove the lid and cut 1.5″ thick slices of ice cream from the pint, using a sharp knife.
4. 
5. You can either keep the container intact and cut right through it or remove the container all together and then cut the rounds.
6. You’ll need to work quickly if you remove the entire pint of ice cream from the container.
7. Cut the 3″ oval shape into each 1.5″ thick round of ice cream.
8. Transfer the ice cream ovals on top of the center of the bottom macaron shell.
9. 
10. Top ice cream with the football decorated macaron shell then transfer to the fridge immediately to freeze.
11. 
12. Repeat these steps until all of the macaron ice cream sandwiches are filled.
13. Serve and enjoy!