INGREDIENTS

• Macaron Shells (2½ inch)
• • 106g of almond meal
• • 106g powdered sugar
• • 41g and 45g of egg whites divided
• • 115g of granulated sugar
• • 115g of granulated sugar
• • 79g grams of water
• • Dash of cream of tartar or lemon juice for stabilizing
• • Green and brown gel or powdered food coloring
• Matcha Chip Ice Cream
• • 2 cans organic coconut cream, shaken (13.5 oz)
• • 1 can sweetened condensed coconut milk (7.4 oz)
• • ½ vanilla bean seeds and pod or 2 tsp vanilla
• • 1 Tbsp granulated sugar or sweetened of choice
• • 2 Tbsp organic cornstarch
• • 1½ Tbsp Culinary Grade Matcha powder
• • ¾ cups dairy free chocolate chips chopped
• • Ice cream machine

DIRECTIONS

• Macaron Shells (2½ inch)
• 1. Wipe down the mixing bowl and whisk attachment with vinegar to remove any built-up residue. This will ensure that the egg whites whisk up properly.
• 2. Prep and measure all the ingredients using a kitchen scale.
• 3. Prep a piping bag with a round tip.
• 4. Line 2 baking sheets with silicone (or parchment).
• 5. Combine measured almond meal & powdered sugar together in a bowl. Sift one time to remove any lumps, discarding of them, then whisk together to create a homogeneous mixture.
• 6. Make a well in the center of the dry mix and pour the 41 grams of measured egg whites into the center of the dry mixture. Fold together until blended. Add green and brown gel food coloring to the mixture until the desired green color is achieved. The finished mix will be paste-like. Set aside.
• 7. To make the sugar syrup, heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. **Make sure the thermometer is not touching the bottom of the pot**.
• 8. Once the thermometer’s temperature reaches approximately 200 degrees F, place the 45 grams of measured egg whites in the stand mixer and whisk on medium speed, to soft peaks.
• 9. Add a drop of lemon juice or dash of cream of tartar to stabilize then continue whisking.
• 10. If the egg whites are at soft peaks before the syrup reaches 248 F, turn the mixer down to low speed to keep the egg whites moving.
• 11. Watch the sugar syrup closely.
• 12. As soon as the sugar syrup reaches 248 degrees F, remove from heat.
• 13. Quickly increase mixer speed to medium and begin slowly pouring the sugar syrup down the side of your mixing bowl into the meringue until thoroughly combined.
• 14. Then increase the mixing speed to high and whisk sugar and meringue together until glossy and medium stiff peaks form.
• 15. Gently transfer finished meringue into the almond/powdered sugar mixture in thirds, making sure that it’s fully incorporated before adding the additional 3rd of meringue.
• 16. Start the macaronage process by folding the batter in a circular motion, going around the edges of the bowl, then once through the center. Repeat these steps until smooth and thick ribbons of batter run off the spatula.
• 17. **Be careful not to over-mix**
• 18. The batter should be slightly thick, but not so thin that it does not hold the ribbon shape. Err on the side of caution.
• 19. Transfer batter to the prepped piping bag(s).
• 20. **Pipe the batter into 2½ sized shells, filling 2 baking sheets. You can place a round template underneath the silicone mats for the correct sizing. Shells can also be piped in desired sizes.
• 21. Tap the piped macarons on the counter three times to release air bubbles.
• 22. *Pop any air bubbles that might’ve come to the surface, using a scribe or even a toothpick.
• 23. Before placing the macarons in the oven, let them to rest until a proper skin has formed on the outside of the shell. This can take anywhere from 20-30 minutes. Test by touching the piped rounds to make sure they’re dry to touch and that no batter comes off on fingers.
• 24. Preheat oven to 305 degrees F.
• 25. Once dry to touch, place the macarons in the middle rack of the oven one sheet at a time.
• 26. Feet will form halfway through the baking process.
• 27. Bake 12-13 minutes.
• 28. Remove from oven and let cool fully for 30 minutes before removing the shells from the silpat/parchment paper.
• 29. Once macarons are completely cool, gently remove from parchment paper/silpat.
• 30. Repeat the same steps to bake the remaining piped macarons.
• 31. Store in an airtight container until ready to assemble.
• Matcha Chip Ice Cream
• 1. In a saucepan, bring coconut milk, sweetened condensed coconut milk, salt and vanilla bean to a simmer to create ice cream base.
• 2. Whisk in granulated sugar and Culinary Grade Matcha powder until fully combined.
• 3. Scoop one ladle full of the simmering coconut milk mixture into heat proof Tupperware. Stir in cornstarch and top with lid. Shake the mixture until combined, then quickly whisk back into the simmering ice cream base.
• 4. Whisk the ice cream base mixture until it begins to thicken (2-3 minutes), then remove from heat and transfer to a heat proof bowl.
• 5. Chill for 1-2 hours, then transfer to the ice cream maker to churn.
• 6. Churn the matcha ice cream base for 15 minutes until a thickened blizzard like-consistency
• 7. Then mix in the chocolate chips until combined.
• 8. Pour finished ice cream mix into a 9×9 baking dish lined with parchment.
• 9. Transfer to the freezer and freeze for at least 2 hours.
• Matcha Macaron Ice Cream Sandwich Assembly
• 1. Match up the macaron shells in pairs, then remove the ice cream from the freezer.
• 2. Cut the ice cream in circle shapes, the same size as the macaron shells. You can use a circle cutter, or drinking glass that aligns with the size of the shells.
• 3. Place one macaron shell, feet side up and top with the ice cream cutout.
• 4. Then top the ice cream with an additional shell, feet side down to create a sandwich.
• 5. Repeat steps for all ice cream sandwiches, moving quickly so the ice cream doesn’t melt.
• 6. Then cover and transfer the finished matcha macaron ice cream sandwiches to the finished to the freezer until ready to serve.
• 7. Upon serving, let thaw for 10 minutes to allow ice cream to soften.
• 8. Enjoy!