A delicious spin on the drumstick novelty, complete with macaron shells, vanilla ice cream, dark chocolate, crushed peanuts and cone. Dairy free with gluten free option.
- For the French Macaron Shells:
- 106 grams of almond meal
- 106 grams powdered sugar
- 41 and 45 grams of egg whites divided
- 115 grams of granulated sugar
- 79 grams of water
- dash of cream of tartar or lemon juice for stabilizing
- 1–2 pints vegan ice cream or ice cream of choice. Cut the pints into 1.5 inch thick slices.
- 2 cups vegan dark chocolate
- 1 sugar cone crushed.
- crushed salted peanuts
- For the macarons:
- 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.
- Prep and measure all of the ingredients using a kitchen scale.
- Prep a piping bag with a round tip. I use Wilton tip 12.
- Line 2 baking sheets with silpat (or parchment).
- 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.
- 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 fully incorporated. The finished mix will be paste-like. Set aside.
- For the sugar syrup:
- 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**.
- 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.
- Add a drop of lemon juice or dash of cream of tartar to stabilize, THEN continue whisking.
- 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.
- Watch the sugar syrup closely.
- As soon as the sugar syrup reaches 248 degrees F, remove from heat.
- 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.
- 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.)
- 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.
- Start the macaronage process by folding 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.
- **Be careful not to over-mix**
- 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.
- Transfer batter to the prepped piping bag(s).
- Pipe 1 1/2 inch rounds about one inch apart on the lined baking sheet.
- Be sure to hold the piping bag about 1/2 inch directly above the baking sheet when piping the rounds holding the bag steadily. Continue to pipe until you’ve filled an entire baking sheet.
- *Tap the macarons on the counter three times to release air bubbles.
- *Pop any air bubbles that might’ve come to the surface, using a scribe or even a toothpick.
- Before placing the macarons in the oven, let 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.
- Preheat oven to 300 degrees F.
- Once dry to touch, place the macarons in the middle rack of the oven.
- Feet will form halfway through the baking process.
- Bake for 12-14 minutes.
- Remove from oven and let cool for 15-20 minutes to cool before removing the shells from the silpat/parchment paper.
- Once macarons are completely cool, gently remove from parchment paper/silpat.
- Repeat the same steps to bake the remaining macaron batter.
- They’re ready to fill.
FOR THE REMAINING COMPONENTS:
- Turn the pints of ice cream on their side and slice right through the cardboard using a sharp knife.
- You’ll want to slice the pint into 1.5″ thick sliced rounds for cutting out the ice cream.
- Remove cardboard from each slice of ice cream. You should be able to get 5-6 sliced rounds from each pint.
- Use a cookie cutter or the rim of a small 2-3″ round glass to cut out ice cream from the sliced rounds.
- Transfer 2-3″ ice cream cutouts to parchment.
- Move excess ice cream to a separate dish for eating later.
- Repeat steps for additional ice cream cutouts, then transfer to the freezer so they stay frozen.
- Crush up salted peanuts and cone and place them in separate dishes.
- Then melt dark chocolate in a microwave or double boiler.
- While chocolate is melting, lay out ingredients for assembly.
- Match up the macaron shells and set aside.
- Line a large plate or baking sheet with parchment.
- Remove ice cream cutouts from freezer and place one ice cream cutout onto each of the bottom macaron shells.
- Top ice cream with crushed cone, then place second macaron shell on top to form a sandwich.
- Immediately dip one side of the macaron into melted chocolate and top with crushed peanuts. Place on parchment lined plate or baking sheet and repeat steps for each macaron ice cream sandwich, moving quickly.
- Transfer all completed macarons to the freezer for at least 2 hours.
- Serve immediately or transfer to a sealed container. They will keep for up to 3 months.
Keywords: macaron ice cream, macaron ice cream sandwiches, drumstick ice cream, dairy free ice cream, gluten free ice cream, summer desserts, summer ice cream recipes