Macaroon And Frozen Yogurt Sandwich Recipes

MACAROON ICE CREAM SANDWICHES

Steps:

• Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, sugar, salt and vanilla in a large bowl until combined; fold in the coconut.
• Flatten heaping tablespoonfuls of the coconut mixture into 2-inch disks; place them about 1 inch apart onto the baking sheet. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
• Gently sandwich the macaroons with the vanilla ice cream; freeze until set, at least 15 minutes.

CINNAMON CHOCOLATE FROZEN YOGURT SANDWICHES

Steps:

• Preheat the oven to 350 degrees. Line 2 baking sheets with parchment.
• In a large bowl, sift together the cocoa, flour, cinnamon, and salt and set aside. In the bowl of an electric mixer, combine the butter, sugars, and vanilla. Beat on medium speed for 3 to 5 minutes until light and fluffy. Add the egg white and combine well. Add the flour mixture and mix until just combined. Form into a ball, cover tightly with plastic wrap, and refrigerate for 15 to 20 minutes.
• Using a melon baller or teaspoon, scoop the dough and drop onto the baking sheet. Flatten gently with the palm of your hand. Bake for 10 to 12 minutes and remove to a cooling rack.
• When cool, spoon about a tablespoon of frozen yogurt on the flat side of the cookie and top with a second cookie. Serve. The prepared sandwiches can be stored in a rigid container and frozen up to 1 week.

MACARON SANDWICHES WITH COCONUT LIME CHEESECAKE FILLING

Steps:

• Whisk the milk, sugar, lime juice and butter in a medium saucepan over medium heat. Add the egg yolks and whisk constantly until the curd thickens, 8 to 10 minutes. Strain the curd through a fine-mesh strainer into a medium bowl and cool in the fridge or over an ice bath. Fold the curd into the mascarpone, and add the coconut and lime zest.
• Take a Giant Macaron and spread with a generous tablespoon of the mascarpone filling. Top off with another macaron and dig in.
• Preheat the oven to 300 degrees F. Combine 100 grams of egg whites with the tant pour tant and add desired color or flavoring and reserve. Boil the sucrose with the water to soft ball stage, or 240 degrees F. Add the sucrose mixture to the dried egg whites and the remaining 110 grams of egg whites to a stand mixer with a whisk attachment and whip until stiff peaks. Fold the tant pour tant mixture into the whipped meringue. Pipe in a bag to desired diameter, and let dry at room temperature for 20 to 30 minutes. Bake for 10 to 20 minutes depending on size. Yield: 12 to 16 macarons.
• Recipe courtesy Chef Andy Schneider at Le Reve Cafe and Patisserie

COCONUT-MACAROON SUNDAES

Steps:

• Preheat oven to 350 degrees. Coat an 8-inch square cake pan with nonstick spray. Line pan with 2 pieces parchment paper in both directions, leaving 2 inches overhang on all sides. In a food processor, combine coconut, egg whites, sugar, salt, and vanilla; process, scraping bowl as needed, until coconut is finely chopped, about 1 minute.
• Transfer mixture to pan, pressing firmly to evenly distribute; smooth top. Bake until top is deep golden brown, about 1 hour. Let cool completely in pan on a wire rack.
• Place 1/4 cup chocolate in a medium microwave-safe bowl. Microwave in 30-second increments, stirring each time, until chocolate is melted but not hot. Invert pan and peel parchment from macaroons; cut into 9 pieces. Line a baking sheet with parchment. Dip bottom half of each macaroon into melted chocolate, letting excess chocolate drip back into bowl. Arrange macaroons, chocolate side up, on prepared sheet. Refrigerate until chocolate is firm, 20 minutes (or up to 3 days). Reserve remaining chocolate.
• To serve, melt remaining chocolate. Top each macaroon with a scoop of vanilla ice cream. Drizzle with melted chocolate and serve with raspberries.