Raspberry and vanilla macarons with vanilla ice cream
- Dessert
- Medium
- 8
- 60 minutes
PT1H
Galton Blackiston shares his beautiful vanilla macaron recipe, complete with a heavenly centre of raspberries and cream. Serve these around high tea for a decadent snack.
Ingredients
Vanilla ice cream
- 2 vanilla pods, split lengthways
- 525ml of milk
- 225ml of cream
- 10 egg yolks
- 225g of caster sugar
Vanilla macaroons
- 1 vanilla pod, seeds scraped out and reserved
- 4 egg whites
- 25g of caster sugar
- 225g of icing sugar
- 125g of ground almonds
- 80ml of cream, semi-whipped
- 1 punnet of raspberries
- 8 tsp raspberry jam
Equipment
- Ice cream maker
- Piping bag and nozzle
Method
1
For the vanilla ice cream, place the milk, cream and split vanilla pods in a large pan. Bring slowly to the boil, stirring frequently
- 525ml of milk
- 225ml of cream
- 2 vanilla pods
2
Meanwhile, combine the egg yolks and caster sugar in a bowl and whisk well until lightly golden
- 10 egg yolks
- 225g of caster sugar
3
Once the cream mixture has come up to the boil, immediately pour over the egg yolks and sugar and whisk together
4
Strain the custard back into the pan and slowly heat until the custard thickens enough to coat the back of a spoon - be careful not to heat too much as this will cause the custard to split
5
Strain again and pour into a bowl, allow to cool completely before churning in an ice cream maker until it reaches a soft, ice cream consistency. Freeze until ready to serve
6
For the macaroons, whisk the egg whites in a bowl until firm, mix in the caster sugar gradually. Once firm, fold in the icing sugar, ground almonds and the seeds from the vanilla pod
- 4 egg whites
- 25g of caster sugar
- 225g of icing sugar
- 125g of ground almonds
- 1 vanilla pod
7
Preheat the oven to 210°C/gas mark 7 and line a baking tray with greaseproof paper
8
Spoon the macaroon mixture into a piping bag with a plain nozzle and pipe small discs onto the baking tray, (about the size of a medium-sized coin) leaving room for them to spread. Place the tray in the oven and cook for 5 minutes or until the macaroons start to brown. Turn the oven off but leave the macaroons to rest inside for 30 minutes
9
Arrange layers of semi-whipped cream, raspberry jam and fresh raspberries on the flat side of a macaroon then top with another to make a sandwich. Repeat with the remaining macaroons and filling and serve with the vanilla ice cream
- 80ml of cream
- 1 punnet of raspberries
- 8 tsp raspberry jam
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Raspberry and vanilla macarons with vanilla ice cream
