Recipe by Zakeeya Mitha (owner of Sugarlicious and Durban pastry student)
120 g egg white
150g castor sugar
200g icing sugar
150g almond powder
4 drops green gel colour/ red gel colour
2 litres vanilla ice cream
500g rich fruit cake
For full-proof macarons, see our top tips here.
Pre heat over to 140 degrees celcius.
Prepare a baking sheet with a silicone mat, a macaron mat or baking paper.
Sift almond powder and icing sugar before weighing out desired amount, mix together and sift again.
Beat your egg whites for 4 minutes then gradually add castor sugar and beat till stiff peaks form (the mixture should not move when the bowl is turned upside down).
Add a gel colour at this point if desired.
Sift almond powder and icing sugar mixture into the egg whites in 3 batches using a spatula to gently fold it in. When you are done folding in all the almond flour and icing sugar, fold till the mixture falls back into itself in 10 seconds and then fill into a piping bag fitted with a plain 1 cm nozzle.
Pipe macarons straight down while pressing your piping bag till the desired size is reached, remember to leave enough space between them as they spread when you bang the tray.
Once your macarons are piped, bang your tray on a hard surface till the air bubbles have popped.
Leave the tray to rest for approx. 15 minutes or until the macarons have formed a skin and do not stick to your finger when touched.
Bake for 24 minutes, once they are done, leave to cool on the tray for a few minutes and then remove.
Soften 2 liters of vanilla ice cream and add in 500g of a rich fruit cake cut into big pieces and fold in. Transfer this back into a container and store in the freezer overnight or till frozen and cut out (using a round cutter the same size as your macaron shells) or scoop out ice cream and sandwich between macaron shells.
This recipe yields approx. 48 pairs of macaron shells.