Matcha + Jasmine Macaron Ice Cream Sandwiches

I'm super excited about today's post for so many reasons but there are two that really stick out. One, these matcha and jasmine macaron ice cream sandwiches are a collaboration between FFF and Kale and Caramel (!!!). And two, we're teaming up with Smith Teamaker to give one lucky winner a Green Tea Gift Pack!! Thanks, Smith. And now, for today's post!

It's officially Spring and I couldn't be happier. Bring on all the California strawberries, avocados, and blossoms. Cause isn't that what we all think of when we think of Spring!? :)  Fruit and flowers 4ever (maybe even 5ever). I mean it's pretty much a guarantee that my farmers market tote will be filled with berries, avos, and flowers in the Spring. I try my best to fit in the veggies but if push comes to shove, I'm gonna make room for the items that matter most to me, and veggies don't always make the cut (sorry guys). One of the best parts about my farmers market visits is the walk home. It's peppered with interesting sites (my neighborhood is awesome for people watching) and an array of smells. Brisk walking does the trick, when avoiding the funky aromas but I can't help but linger when I pass by the walls covered with jasmine or walk under overhangs loaded with wisteria. Can you blame me?

That actually brings me to these matcha and jasmine macaron ice cream sandwiches. My extremely talented and super sweet friend, Lily Diamond, might actually trump me on flower love. In fact, I'm almost positive she wouldn't be offended if I told you that her flower love borders on obsession. If you walk into Lily's home, you're guaranteed to find a bunch of jars, carefully and strategically placed, filled with freshly cut herbs and foraged flowers. And before I continue,  I should probably rewind for a minute and tell you more about Lily in case today's the first time you're here on FFF. She's the talented lady behind one of my favorite blogs,  Kale and Caramel, and coincidentally, she's also from the same town on the same tiny island I grew up on, Maui! Fast forwarding back to the flowers now. Lily and I have been talking about getting together to create something magical in the kitchen for a while now. And one day, over a couple of matcha lattes in Koreatown, we figured it out.

Lily told me that she had been dying to make some ice cream, and wondered out loud if jasmine green tea might be the most amazing infusion, ever. The fact that her mind immediately went to one of the most fragrant and flower based teas, came as no surprise to me. (Side note, it's been ridiculously warm in LA as of late, so we're all a little ice cream obsessed.) Since I can't resist the smell of jasmine and love jasmine green tea (especially the jasmine green tea from my favorite tea purveyor: Smith Teamaker--I have to tell you right now that they make the most aromatic jasmine I have ever had), I immediately tried to figure out how I could get in on the action. Without thinking, I blurted out "with macarons." And that was that; our matcha and jasmine macaron ice cream sandwich collaboration was born. And I'm so excited to share that the lovely people over at Smith were kind enough to give us a Green Tea Gift Pack of Jasmine Silver Tip and Matcha Powder teas to give away to one lucky winner, so that you can get in on the fun and make these sandwiches at home!

I can't even tell you how much fun it was to make these little guys with Lily. Blogging is such a solitary act, so it's nice to get out and create with someone who appreciates the process of making and sharing beautiful food as much as I do. Lily let me into the world of Kale and Caramel and I got to see her in action and even got to see the infamous K&C white table all while sipping on some Smith tea and listening to the ladies of the 90s. And as if that wasn't enough, Lily even made me brunch while we were waiting for our sandwiches to chill! Talk about a good day. 

Thanks again to the lovely people over at Smith, who were kind enough to give us a Green Tea Gift Pack of Jasmine Silver Tip and Matcha Powder teas to give away to you so you can get in on the fun and make these sandwiches at home! To enter, please use the Rafflecopter giveaway below (and please have patience while it loads). The giveaway ends at 11:59 pm Pacific Standard Time on March 27th. It's open to U.S. residents only and the winners will be chosen at random and notified via email. If you do not reply within 48 hours of notification, an alternate winner shall be chosen.Good luck, guys!

a Rafflecopter giveaway

Matcha + Jasmine Macaron Ice Cream Sandwich Recipe

COOKIES SLIGHTLY ADAPTED FROM THOMAS KELLER & SEBASTIEN ROUXEL ARTISAN'S BOUCHON BAKERY

Inspired by Francois Payard's Macaron Ice Cream Sandwiches

Makes around 60 macaron shells and 20 ice cream sandwiches

INGREDIENTS

MACARON SHELLS

• 1 3/4 c. + 2 1/2 Tbsp. (212 g.) fine almond flour/meal
• 1 3/4 c. + 1 Tbsp. + 2 tsp. (212 g.) powdered sugar
• 1 Tbsp. (6 g.)
• 1/4 c. + 1 1/2 Tbsp. (82 g.) egg whites
• 1/4 c. + 2 Tbsp. (90 g.) egg whites
• 1 c. + 3 Tbsp. (236 g.) granulated sugar, plus a pinch for the egg whites
• 2/3 c. (158 g.) filtered water

ICE CREAM

recipe over on K&C!

 

TOOLS

• Square template (print four copies of either square template--there are two to choose from--on 8 1/2" x 11" paper, then tape two together, overlapping so there's even spacing, for two templates)
• Baking sheets
• Silpat mat or parchment paper
• Food processor
• Large mixing bowl
• Silicone spoonula/wooden spoon
• Whisk
• Small saucepan 
• Measuring cups and spoons
• Glass measuring cup (for liquids)
• Kitchen scale
• Thermapen or candy thermometer
• Plastic wrap
• Pastry/piping bag
• No. 789 Cake Icer Basketweave Decorating Tip

FIX

COOKIES

1. Line baking sheets with templates then line with silpat mats or parchment paper and set aside. Preheat the oven to 325°F.

2. If you almond flour/meal isn't super fine, place in food processor and pulse to grind it as fine as possible.

3. Sift almond flour, powdered sugar, cinnamon, nutmeg, and ginger into large mixing bowl, then whisk together. Mound almond flour mixture and make a 4" well in the center. Be sure to leave a layer of flour at the bottom. Pour in the 1/4 cups plus 1-1/2 tablespoons (82 grams) egg whites and combine with silicone spatula. Add desired amount of food coloring to the mixture, stirring until evenly distributed. Note the color will dilute when you add your meringue mixture, so add a little more color than you think is necessary. Set aside.

4.  Place remaining 1/4 cup plus 2 tablespoon (90 grams) egg whites in the bowl of stand mixer fitted with whisk attachment.

5. In small saucepan, combine 1 cup + 3 tablespoons (236 grams) granulated sugar and water in and heat over medium-high heat until the syrup reaches 203°F.

6. While syrup is continuing to cook, add a pinch of sugar to the egg whites and turn the mixer to medium speed, and whip into soft peaks. If the egg whites reach soft peaks before the syrup reaches 248°F, reduce speed to the lowest setting, in order to keep them moving without whipping further.

7. When syrup reaches 248°F, remove pan from the heat and turn mixer to medium-low speed. Slowly add syrup to egg white mixture, pouring it between the side of the bowl and the whisk. Your meringue will deflate, so don't worry if it happens. Increase speed to medium and whip for 5 minutes, or until the whites hold stiff, glossy peaks. The bowl may still be warm to the touch but the meringue should have cooled. If it hasn't, continue to whip until it is cool.

8. Using silicone spoonula or wooden spoon, fold one-third of the meringue into the almond mixture, then continue adding meringue a little at a time, until when you fold batter over on itself, the "ribbon" moves slowly. You don't want your mixture to be so stiff that it holds its shape without moving at all and yet you don't want it to be so loose that it dissolves into itself and does not maintain the ribbon. It's better for the mixture to be slightly too stiff than too loose. Also note, you may not use all of your meringue mixture--that's ok!

9. Fit pastry bag with cake icer basketweave decorating tip and fill till two-thirds filled with batter. Twist bag at top then pipe squares. Pipe by holding the tip over the silpat/parchment (basketweave side down, facing mat) so that it's almost touching and keeping the bag at a 30 to 45° angle to the sheet. Pipe out the square like you're drawing a straight line and release pressure right before you reach the end of the square. Pull tip away and pipe the rest of your squares. When all rows on first sheet have been piped, tap the bottom of the pan to spread the batter evenly and let rest for 20 minutes.

10. For convection oven, bake for 10 or 12 minutes or until tops are shiny and crisp. For standard oven, bake for 12 to 16 minutes, until tops are shiny and crisp. Set pan on a cooling rack and cool completely.

11. Repeat steps 9 and 10 for the next sheet and repeat again until all the batter has been used.

ICE CREAM SANDWICH ASSEMBLY

1. Be sure macaron shells have completely cooled, and remove pre-cut 2-inch ice cream squares from freezer. Prepare shells by placing bottom up and place a square of ice cream on half your shells. Sandwich with other shell pressing lightly to seal together.  Repeat with remaining macaron shells and ice cream squares. 
2. Place all of your assembled sandwiches on a baking sheet and cover the sheet with plastic wrap. Optional: Roll sandwiches in cacao nibs. Prepare a plate with cacao nibs then roll edges in nibs.
3. Replace in freezer for at least 1-2 hours, or until the ice cream has hardened. Best enjoyed after 24-hours in the freezer.
4. Serve and enjoy!

NOTES

• The best way to fold in meringue is to make a "J" shape while folding/mixing, turning the bowl a quarter turn each time.
• Remaining macaron shells can be sandwiche with your favorite buttercream, ganache, or more ice cream!