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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



  • 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



  1. Preheat oven to 140 °C.
  2. 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.
  3. Place caster sugar and water in a pot and cook on medium heat.
  4. Increase the speed of the mixer to high when the sugar syrup reaches 90 °C.
  5. When the egg whites begin to form firm peaks pour in the sugar syrup to form the italian meringue.
  6. Continue to beat the meringue on a high speed until it cools to approximately 45 °C or to the temperature of your hand.
  7. In a large bowl separately the remaining egg whites and almond meal and mix together to form a thick paste.
  8. Add the meringue to the paste in thirds ensuring that it is mixed thoroughly and there are no lumps.
  9. Continue to fold until it forms thick ribbons, it should be glossy and smooth.
  10. Place your macaron template beneath your baking paper and begin to pipe out the shells.
  11. Leave the shells to dry for 10 minutes to ensure there are no air bubbles within the mixture.
  12. Bake for approximately 6 minutes.
  13. Reduce the temperature of the oven to 120 °C and bake for another 10 minutes.
  14. Remove from the oven and leave to cool.
  15. Pair together and serve with a scoop of Mint and Dark chocolate gelati in between.
  16. Enjoy!


570ml Gelista Mint and Dark Chocolate Gelati