Root Beer Float Macaron Ice Cream Sandwiches

Root Beer Float Macaron Ice Cream Sandwiches

Take your love of root beer to the next level with these Root Beer Macaron Ice Cream Sandwiches. Crisp, chewy French macarons flavored with LorAnn Super-Strength Root Beer Flavor are paired with creamy vanilla ice cream made with LorAnn Vanilla Bean Paste for a nostalgic frozen dessert that's both elegant and fun. Perfect for summer gatherings, special occasions, and adventurous bakers, these unique ice cream sandwiches are an unforgettable twist on a classic flavor combination.

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Ingredients

For the Macaron Shells:
130 grams super fine almond flour
130 grams powdered sugar
90 grams castor sugar
100 grams egg whites, aged and at room temperature
1/4 teaspoon LorAnn Cream of Tartar
1 teaspoon LorAnn Super-Strength Root Beer Flavor
Brown gel food coloring, as desired

For the Filling:
Easy Flavored Ice Cream made with LorAnn Vanilla Bean Paste
(Prepared, churned, and frozen in a parchment-lined 9 x 13-inch pan)

Recipe PDF

Root Beer Float Macaron Ice Cream Sandwiches
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Directions

1
Before beginning, wipe your utensils, bowls, and beaters or whisk attachment with a little alcohol or vinegar to remove any trace oils. Oil can deflate your meringue.
2
Prepare baking trays with parchment paper.
3
In a medium bowl, sift together the powdered sugar and almond flour.
4
Add the egg whites to a mixing bowl. Beat on low speed until foamy, then add the cream of tartar.
5
Once the bubbles become dense and you can see tracks from the beaters, slowly add the sugar and increase the speed to medium.
6
Just before the egg whites reach stiff peaks, add the brown gel food coloring and LorAnn Super-Strength Root Beer Flavor.
7
Once the meringue reaches stiff peaks, fold in the almond flour and powdered sugar mixture one-third at a time.
8
To test batter readiness, let the batter run off a spatula. If it melts back into the rest of the batter within 30 seconds, it is ready. If it is still too stiff, continue folding while spreading the batter against the sides of the bowl to remove some air.
9
Transfer the batter to a piping bag and pipe 3-inch circles onto the prepared baking trays.
10
Tap the trays several times to release air bubbles. Let the macarons rest for 30 minutes, or until a skin develops on the surface.
11
Preheat the oven to 320°F.
12
Bake on the middle rack for 18 minutes.
13
Allow the macarons to cool on the baking tray near the open oven door to prevent a sudden temperature change.
14
Once completely cooled, remove the macaron shells from the tray.
15
Remove the prepared vanilla bean ice cream from the freezer. Using a 3-inch biscuit cutter, cut circles of ice cream.
16
Place one ice cream round on the flat side of a macaron shell and top with a second shell to form a sandwich.
17
Individually wrap the Root Beer Macaron Ice Cream Sandwiches and store in the freezer until ready to serve.

Makes 3–4 ice cream sandwiches.

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