Chocolate Macaron shells:

1. Wipe down the mixing bowl and whisk attachment with vinegar to remove any built up residue.
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 12.
4. Line 2 baking sheets with parchment.
5. Combine measured almond meal, powdered sugar and cocoa powder 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 and mix well until fully incorporated. The finished mix will be paste-like. Set aside
7. 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**.
8. 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.
9. As soon as the sugar syrup reaches 248 degrees F, remove from heat.
10. 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.
11. 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.)
12. Gently transfer finished meringue into the almond/powdered sugar/cocoa mixture in thirds, making sure that it’s fully incorporated before adding the additional 3rd of meringue.
13. 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.
    **Be careful not to over-mix**
14. 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.
15. Transfer batter to the prepped piping bag.
16. Pipe 1.5″ rounds about 1″ apart on a silpat mat, piping until the sheet is full.
17. Be sure to hold the piping bag about 1/2 inch directly above the baking sheet when piping the rounds.
18. *Tap the macarons on the counter three times to release air bubbles.
19. *Pop any air bubbles that might’ve come to the surface, using a scribe or even a toothpick. 
20. Before placing the macs 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. For the large shells I recommend 30 minutes total, depending on humidity. Test by touching the center of the piped macs with a clean finger. They should be dry to touch with no batter coming off on fingers.
21. Preheat oven to 300 degrees F.
22. Once dry to touch, place the macarons in the middle rack of the oven.
23. Feet will form halfway through the baking process.
24. Bake for 12-15 minutes.
25. You can open the oven after the first 15 minutes to test the shells. Wiggle gently from side to side to see if they need more time. A fully baked macaron should be sturdy when tested.
26. Once fully baked, remove from oven and let fully cool 15-20 minutes before attempting to remove the shells from the silpat/parchment paper.
27. Once macarons are completely cool, gently remove from parchment paper/silpat.
28. Repeat same steps to bake the remaining macaron batter.

Ice cream:

1. The ice cream can be store bought to speed up the dessert making process.
2. Start by partially thawing 2 pints of ice cream in any flavor of choice.
3. Once partially thawed, transfer ice cream to a piping bag and squeeze semi-soft ice cream into the cavities of the silicone mold.
4. Place a fresh berry in the center of each mold, then transfer to the freezer. 

Italian Meringue:

1. Start by making simple syrup.
2. Heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. **Make sure the thermometer is not touching the bottom of the pot**.
3. 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.
4. As soon as the sugar syrup reaches 248 degrees F, remove from heat.
5. Quickly increase mixer speed to medium and begin slowly pouring the sugar syrup down the side of your mixing bowl into the egg whites until thoroughly combined.
6. THEN increase the mixing speed to high and whisk sugar and meringue together until glossy and stiff peaks form.
7. Transfer meringue to a piping bag and set aside.

Assembling the Baked Alaska Macarons:

1. Preheat oven to 500 degrees is not using a kitchen torch.
2. Place each macaron feet side down on a solid surface. 
3. Quickly top each shell with ice cream domes.
4. Then pipe the ice cream domes with Italian meringue, starting at the bottom of the macaron shell working your way to the top, making sure all the ice cream is covered in meringue.
5. Either place in the oven for 2 minutes, or toast the meringue with a kitchen torch.
6. Dust with edible glitter and serve immediately, or transfer to the freezer until ready to serve.