Ice Cream Sandwich with Gluten Free Macaroon

RatingDifficultyIntermediate
Prep Time15 minsCook Time30 minsTotal Time45 mins
 1 cup of desiccated coconut or any type of ground nut, such as pistachio, peanut, hazelnut, walnut, pecan or almond, or roast and grind your own nuts
 ⅓ cup caster sugar
 1 egg white (or 30ml/2 tbsp aquafaba, ie liquid from a can of legumes)
1

Set oven to 160C (140C fan-forced).

2

If making your own ground nuts, roast whole nuts in oven at above temperature for 5-10 minutes, let cool and then grind in a food processor to as fine or chunky as you wish.

3

Mix all ingredients in a bowl or food processor.

4

For a lighter, fluffier macaroon – and only if using a fine nut meal or coconut – whip the egg white or aquafaba first with a pinch of cream of tartar and gently fold with the dry ingredients.

5

The mix needs to be moist so that it sticks together (if using aquafaba and the mix feels too crumbly, add more aquafaba).

6

Once mixed, place in the fridge for 10 minutes to reduce stickiness.

7

Line a biscuit sheet tray with baking paper.

8

Use wet hands, spoon or ice cream scoop to portion mix into required size and set on tray.

9

Flatten each portion with a spatula or similar – for uniform round macaroons, shape with a cookie cutter or egg ring.

10

Bake in oven for 12-15 minutes – the less brown, the more soft in the centre.

11

Remove from oven and lift macaroons off gently with a knife as they can be sticky in the middle and place on a wire rack to cool (if the middle is sticky, flip the macaroon upside down).

12

Once cool, scoop Elato ice cream between two macaroons, or for a professional finish flatten some ice cream on a board and use the same cookie cutter to get the same shape and size ice cream to sit inside the sandwich.

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Ingredients

 1 cup of desiccated coconut or any type of ground nut, such as pistachio, peanut, hazelnut, walnut, pecan or almond, or roast and grind your own nuts
 ⅓ cup caster sugar
 1 egg white (or 30ml/2 tbsp aquafaba, ie liquid from a can of legumes)

Directions

1

Set oven to 160C (140C fan-forced).

2

If making your own ground nuts, roast whole nuts in oven at above temperature for 5-10 minutes, let cool and then grind in a food processor to as fine or chunky as you wish.

3

Mix all ingredients in a bowl or food processor.

4

For a lighter, fluffier macaroon – and only if using a fine nut meal or coconut – whip the egg white or aquafaba first with a pinch of cream of tartar and gently fold with the dry ingredients.

5

The mix needs to be moist so that it sticks together (if using aquafaba and the mix feels too crumbly, add more aquafaba).

6

Once mixed, place in the fridge for 10 minutes to reduce stickiness.

7

Line a biscuit sheet tray with baking paper.

8

Use wet hands, spoon or ice cream scoop to portion mix into required size and set on tray.

9

Flatten each portion with a spatula or similar – for uniform round macaroons, shape with a cookie cutter or egg ring.

10

Bake in oven for 12-15 minutes – the less brown, the more soft in the centre.

11

Remove from oven and lift macaroons off gently with a knife as they can be sticky in the middle and place on a wire rack to cool (if the middle is sticky, flip the macaroon upside down).

12

Once cool, scoop Elato ice cream between two macaroons, or for a professional finish flatten some ice cream on a board and use the same cookie cutter to get the same shape and size ice cream to sit inside the sandwich.

Ice Cream Sandwich with Gluten Free Macaroon
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