Kapiti Chocolate Ice Cream Macaroons Recipe

Posted: Sep 30 2016


Ingredients


1 litre Kapiti Triple Chocolate Ice Cream

4 large egg whites

70g caster sugar

230g pure icing sugar

100g ground almonds

40g cocoa powder

pinch of salt

non-stick baking paper



Method


Preheat the oven to 150c

Whisk egg whites and caster sugar in a bowl with an electric mixer until stiff peaks form enough to turn the bowl upside down without it falling out. Continue to whip for 1-2 more minutes.

Sift the ground almond, icing sugar and salt together in a separate bowl, discarding any almond lumps that are too big to pass through the sieve. Fold the almond mix into the egg white mixture for approx. 20-40 folds with a rubber spatula. Sift in the cocoa powder and fold for approx. 10 folds. The mixture should have a marble quality and be smooth and very viscous, not runny.

Dollop the mixture onto a baking tray, spacing them evenly apart. Firmly tap the baking tray to stop them from cracking and bake for 20mins. Cool and store until ready.

To serve slice wedges of Kapiti Triple Chocolate Ice Cream roughly the same diameter as the base of the macaroons.

Pick two similar sized macaroons and sandwich your wedge of Ice Cream between them.

Devour.

 

Recipe via kapiti.co.nz 

More Posts

Join our mailing list to stay up to date with all things Juliette Hogan.

Socialise with us

Search this store