Giant Shooting Star Ice Cream Macaron Creation
Make Your Own Dazzling Giant Shooting Star Ice Cream Macaron!
Experience the delightful crunch of a giant macaron filled with the thrilling, creamy sensation of shooting star ice cream! This jumbo-sized dessert is a playful explosion of flavors and textures, perfect for celebrations or just a fun treat. Get ready to impress with this visually stunning and deliciously unique creation.
Ice Cream Filling- 1 Quaver tub of Shooting Star flavored ice cream (approx. 1L)
Giant Macaron Shells- 62g Egg whites (at room temperature)
- 62g Granulated sugar
- 69g Almond flour
- 69g Powdered sugar (icing sugar)
- 5 drops Blue food coloring
- 6 drops Red food coloring
- 62g Egg whites (at room temperature)
- 62g Granulated sugar
- 69g Almond flour
- 69g Powdered sugar (icing sugar)
- 5 drops Blue food coloring
- 6 drops Red food coloring
Cooking Instructions
Step 1
*Prepare the Ice Cream:* Line a baking sheet with parchment paper and place a 15cm diameter mousse ring (size 1) on top. Fill the mousse ring generously with the Shooting Star ice cream. It’s important to press the ice cream down firmly to match the ring’s shape and eliminate any air pockets.
Step 2
Cover the top of the mousse ring tightly with plastic wrap. Then, use a flat tool (like a scraper or the bottom of a glass) to press down firmly on the ice cream surface, making it as flat and even as possible. Ensuring there are no gaps is key! Freeze this prepared ice cream for at least 2 hours, or until solid.
Step 3
*Make the Macaron Shells (Dry Ingredients):* In a clean bowl, combine the almond flour and powdered sugar. Sift them together through a fine-mesh sieve at least twice. This process ensures a smooth texture for the macaron shells and prevents lumps.
Step 4
In another clean bowl, whisk the room-temperature egg whites starting on medium-low speed. Once a slight foam appears, gradually add the granulated sugar in 2-3 additions while continuing to whisk on high speed. Whip until you achieve stiff, glossy peaks – the meringue should hold its shape firmly when the bowl is inverted.
Step 5
Check for perfect meringue consistency: the tip of the peak should bend slightly when you flick it. This is about 80% whipped. Be careful not to over-whip, as it can cause the batter to become unstable.
Step 6
Add half of the sifted dry ingredients (almond flour and powdered sugar) to the meringue. Gently fold them in using a spatula, using a cutting motion to incorporate without deflating the meringue. Once no dry streaks remain, add the rest of the dry ingredients and continue folding until you achieve a smooth, flowing batter – this is the ‘macaronage’ stage. The batter should fall from the spatula in a thick ribbon.
Step 7
Divide the macaron batter evenly into two separate bowls. Add the food coloring to each bowl – blue in one and red in the other. Carefully fold the color into the batter until uniformly incorporated. Be gentle to avoid overmixing and losing air. We’re aiming for vibrant, shooting star-inspired colors!
Step 8
Transfer each colored batter into separate piping bags. Snip off the tips of the bags to create a small opening. We’ll alternate colors for a visually dynamic shell.
Step 9
Pipe circular shapes onto the prepared baking sheet. Aim for a large diameter, about 15cm, for our giant macarons. Leave adequate space between each piped shell to prevent them from merging as they bake.
Step 10
Let the piped macaron shells sit at room temperature for about 1 hour to dry. This creates a skin on the surface, which prevents the shells from cracking during baking and ensures a smooth top. They are ready when you can lightly touch them without any batter sticking to your finger.
Step 11
Bake in a preheated oven at 140°C (285°F) for approximately 18 minutes. Baking time may vary depending on your oven. The shells are done when the tops are firm, slightly risen, and a slight ‘foot’ has formed at the base. Gently press the top of a shell; it should feel solid and not wobbly.
Step 12
Once baked, remove the macarons from the oven. Let them cool completely on a wire rack directly on the baking sheet. Attempting to remove them while hot can cause them to break or warp.
Step 13
*Assemble the Macaron:* Carefully peel the completely cooled macaron shells off the parchment paper. It’s best to place the flatter side of the shell facing upwards for easier assembly.
Step 14
Remove the frozen, solid ice cream disk from the mousse ring and place it onto one of the macaron shells. Work quickly to prevent the ice cream from melting.
Step 15
Place the other macaron shell on top of the ice cream, aligning it carefully. Gently press down to sandwich the ice cream securely, ensuring it doesn’t ooze out excessively.
Step 16
With the ice cream now perfectly nestled between the two shells, your giant Shooting Star Ice Cream Macaron is beautifully assembled! You’ve created a truly special dessert where the creamy ice cream meets the crisp macaron.
Step 17
(Optional) For an extra touch of flair, decorate the top with a cherry or other fresh fruit that complements the colors and theme. This adds a final flourish to your already impressive creation.
Step 18
Store the finished giant macarons in the freezer. When ready to serve, cut into generous slices for a delightful treat. Enjoy the cool, creamy ice cream combined with the light, airy macaron, and don’t forget the fun, popping sensation of the shooting stars! >ㅇ<
