These Gelati sandwiches are a contemporary twist on the traditional ice cream sandwich. Combining the crunchy italian meringue with the refreshing flavour and crunch of the Mint and Dark Chocolate gelati.
Serves: 10 macarons
Preparation: 30 minutes
Cooking: 20 minutes
Difficulty: 5/5
INGREDIENTS:
- 40 grams of egg whites
- ½ teaspoon of cream of tartar
- ½ teaspoon of dried egg whites
- 110 grams of caster sugar
- 20 grams of water
- 40 grams of egg whites
- 110 grams of almond meal
- 110 grams of icing sugar
METHOD:
- Preheat oven to 140 °C.
- Place 40 grams of egg whites, cream of tartar and the dried egg whites in a large mixing bowl and whip at a medium speed.
- Place caster sugar and water in a pot and cook on medium heat.
- Increase the speed of the mixer to high when the sugar syrup reaches 90 °C.
- When the egg whites begin to form firm peaks pour in the sugar syrup to form the italian meringue.
- Continue to beat the meringue on a high speed until it cools to approximately 45 °C or to the temperature of your hand.
- In a large bowl separately the remaining egg whites and almond meal and mix together to form a thick paste.
- Add the meringue to the paste in thirds ensuring that it is mixed thoroughly and there are no lumps.
- Continue to fold until it forms thick ribbons, it should be glossy and smooth.
- Place your macaron template beneath your baking paper and begin to pipe out the shells.
- Leave the shells to dry for 10 minutes to ensure there are no air bubbles within the mixture.
- Bake for approximately 6 minutes.
- Reduce the temperature of the oven to 120 °C and bake for another 10 minutes.
- Remove from the oven and leave to cool.
- Pair together and serve with a scoop of Mint and Dark chocolate gelati in between.
- Enjoy!
RELATED PRODUCTS:
570ml Gelista Mint and Dark Chocolate gelati
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