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Chocolate and lush raspberries is a combination that's impossible to resist. Stuffing chocolate macarons with vanilla bean ice-cream makes a heavenly dessert.
1 cup pure icing sugar
½ cup almond meal
¼ cup Dutch cocoa powder
⅓ cup caster sugar
1 litre vanilla bean ice-cream
200 g frozen raspberries
¼ cup sugar
Extra icing sugar, for dusting
- Preheat oven to 160°C. Line 2 oven trays with baking paper. Process icing sugar, almond meal and cocoa in a food processor. Then, using a spoon, push through a sieve into a large bowl.
- Beat eggwhites in small bowl of an electric mixer for 1 minute until white. Gradually add caster sugar and beat for 2 minutes or until the consistency of yoghurt. Add to dry ingredients and stir until combined.
- Fit a large piping bag with a 1cm plain tube. Fill with mixture and pipe 6 x 5cm circles on each tray, leaving a large space between each. Bake for 20-25 minutes or until smooth and crisp on top but still soft underneath. Cool completely on trays.
- Sandwich macarons with an ice-cream scoop and put in the freezer on a tray. Process frozen raspberries with sugar until crystals form. Put a large spoonful of raspberry ice on each serving plate and top with a macaron sandwich. Dust with icing sugar. Serve immediately.