Kapiti Chocolate Ice Cream Macaroons Recipe
30 Sep 16
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
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.
Recipe via kapiti.co.nz