A simple but very effective dessert, the ice cream and garnish can be swapped out for many combinations from coffee & chocolate to salted caramel & butterscotch sauce.
300g Icing sugar
250g Super fine almonds
50g 100% Cocoa powder
110g Egg whites
300g Caster sugar
110g Egg whites
Cocoa nibs for garnish
500g 70% Chocolate
100g Caster sugar
Ice cream base
600g Double cream
600g Caster sugar
180g Milk powder
30g Cremodan or ice cream stabiliser
Vanilla ice cream
1kg Aged ice cream base
4 Vanilla pods
Chocolate ice cream
800g Aged ice cream base
100g 70% Chocolate
100g 55% Chocolate
650g Caster sugar
250g liquid glucose
15g Bicarbonate of soda
Make the ice cream first as this takes the longest. You can make a single ice cream base for both flavours of ice cream and which can also be used for many different flavours. Place all of the ingredients into a large pan and whisk for 2-3 minutes to incorporate well. Place over a low heat and as slowly as possible bring up to 85c. The slower you do this the smoother the ice cream will be. Once the temperature has been reached cool down at room temperature until the temp reaches 40c then pass through a fine sieve and chill in the fridge. Leave to age for at least 6 hours.
To make the vanilla ice cream split the vanilla pods with a small sharp knife and scrape out the seeds using the back of the knife. Add to the ice cream base and whisk well. Place back into the fridge to infuse the vanilla flavour for a further 2 hours. Churn in an ice-cream churner until smooth and silky. Leave to firm in the freezer for 1 hour before serving.
For the chocolate ice cream place both chocolates in a heat proof bowl and place over a pan of simmering water to melt. Once melted, whisk in the ice cream base until all is fully incorporated. Place back into the fridge to infuse the vanilla flavour for a further 2 hours. Churn in an ice-cream churner until smooth and silky. Leave to firm in the freezer for 1 hour before serving.
To make the macaron shells set the oven to 150c and place a flat tray into the middle shelf. This will help conduct heat better into the base of the macarons Mix the icing sugar cocoa powder, super fine almonds and the first 110g of eggs whites. Mix to a smooth paste, cover with cling film and set aside. Line a flat baking tray with baking paper or a silpat. If using baking paper be sure to stick down with some oil as this will pull up from the tray when piping the macarons.
Make an Italian meringue with the remaining egg whites & caster sugar. Place the egg whites in a clean bowl for a kitchen aid or mixer and place at a slow speed. Meanwhile place the sugar into a thick based pan and cover with a little water, place over a high heat and bring to the boil. Keep checking the temperature until it reaches 121C. Remove from the heat and turn the mixer up to medium speed, the whites should be a little fluffy by this point. Slowly pour the sugar into the egg whites until half of the sugar has been added. Turn the mixer up to full speed the whites will go thick and fluffy, at this point, add the remaining sugar, this helps give a marshmallow texture. Keep whisking on full speed until the meringue has cooled but not fully, the temperature should stay at around 40c. This will help mix the meringue into the almond mix.
Fold the two mixes together in 2 - 3 stages until fully combined, be sure to fold gently to keep as much air in as possible. When you drop a little mix from the spoon back into the bowl it should fully flatten.
Place into a piping bag with a ¼ nozzle and pipe onto the line tray into 4cm rounds, when pulling off from the tray twist off to create a flat finish. Leave a 4cm gap between each macaron shell.
Sprinkle with cocoa nibs and leave to set, they are ready when you can touch the top of the shell and its tacky but does stick. Bake @150c for 6 minutes. It may be longer depending on the oven, they are ready when you can pull them away from the tray. Be careful as these can easily overcook, remove from the oven and leave to fully cool.
For the chocolate sauce place the sugar and water into a thick base pan and place over a high heat. Boil until the caramel starts to turn golden brown, while you are waiting for the caramel heat the cream in a separate pan until just about to boil. Once the caramel is golden brown add the hot cream mixing well, you may need to add back to the heat to fully dissolve the caramel. While still hot whisk in the chocolate until silky smooth. Chill until needed.
Finally for the honeycomb line a tray with a silpat or baking paper. In a thick based pan mix the water, sugar, honey and glucose. Place over a high heat and boil until dark golden brown. If you go to dark the honeycomb will become bitter. Remove from the heat and leave to cool for 1 minute. Whisk in the bicarbonate of soda, at this stage to the honeycomb will start to foam. Turn out onto the lined tray and leave to cool for at least 1 hour.
To serve heat the chocolate sauce in a pan until simmering and pour into a sauce jug or milk jug. Place 1 macaron shell in the centre of the plate, add 1 scoop of vanilla ice cream & 1 scoop of chocolate ice cream. Crush some honeycomb and sprinkle over the top of the ice cream. Finally top with a second macaron shell.