Strawberry And Vanilla French Macaron Ice Cream Sandwiches - cooking recipe

Ingredients

None None Strawberry Puree
9 oz strawberries
2 tbsp powdered sugar
None None Vanilla Strawberry Swirl Macarons
2 1/2 cups vanilla ice cream, softened
1 1/4 cups ground almonds
1 1/2 cups powdered sugar
3 None large egg whites, at room temperature
1/4 cup granulated sugar
None None pink food coloring

Preparation

To make the strawberry puree, blend strawberries and powdered sugar until smooth. Set aside.
Grease a deep 8 inch square cake pan and line base and sides with parchment paper, extending paper 2 inches over sides.
Place vanilla ice cream in a chilled bowl. Swirl in 1/4 cup strawberry puree then transfer to prepared pan, smooth surface and freeze for about 4 hours or until firm.
Meanwhile, grease 2 baking trays and line with parchment paper.
Process ground almonds and powdered sugar until fine. Sift through a fine mesh strainer into a small bowl.
In a stand mixer, whip egg whites to soft peaks. Add granulated sugar and 2-3 drops food coloring and beat until sugar dissolves. Fold in almond mixture. Transfer to a piping bag fitted with a 3/4 inch plain tip. Pipe 12 (2 inch) rounds, about 3/4 inch apart, onto prepared trays. Tap trays on table so macarons spread lightly. Let stand for 30 mins, or until macarons feel dry to the touch.
Meanwhile, preheat oven to 300\u00b0F. Bake macarons for 20 mins. Let cool on trays.
Working quickly, invert ice cream onto a cutting board. Using a 2 inch round cutter, cut rounds from ice cream. Sandwich macarons with ice cream. Serve immediately with remaining strawberry puree.