After last year’s Big Macaron Cake debacle, I was a little hesitant to bake big macarons again. However, I decided, it’s another year and I should tackle this baby one more time to see how my macaron baking skills have improved within the last year. I’m happy to report that the big macarons baked beautifully the very first time and I am now the proud owner of several batches of delicious big macaron ice cream sandwiches. I plan to give these away to friends and family during this beautiful and warm summer season that we’ve been enjoying in Vancouver. Here are a few photos I took these few weeks of my city:
At Lynn Canyon. It’s free to cross the bridge and there are some easy to walk trails that offer really pretty scenery.
Getting some excercise by walking to events instead of driving. You also get to see views like this on the Cambie Bridge.
Granville Island is always my favorite place for a quick bite, fresh produce and taking pictures.
Paddle boarding at Deep Cove. It’s one of the best ways to spend a hot sunny day. Sometimes we even see sea lions.
Now onto the goodies:
Previous Posts which Paved the Way to Big Macaron Success
Here are three previous posts which highlight the techniques I found most useful in achieving success with baking big macarons:
- How to Bake a Big Macaron Cake
- Correctly Using Your Home Oven for Baking Macarons
- Controlling the Oven Temperature for Baking Macarons
How to Assemble a Big Macaron Ice Cream Sandwich
Instructions:
1. Bake Big Shells
Use my Best Macaron Recipe to bake your Big Macaron Shells.
TIP: Here is the link to how I baked big macaron shells for making a big macaron cake.
To achieve success with baking the big shells, make sure you pay attention to these issues:
– Big Macaron Template
Trace the outline of a big round cookie cutter, leaving a space of 1.5 inches in between each shell. I am not providing the template here since you need your shells to bake to the same size as the ice cream which you will “cut out” with the same cutter (see video on the bottom of the page before starting).
– Resting Time
Big shells take longer to rest. Before baking them in the oven, make sure you are resting them until they develop a firm “skin”.
– Baking Time
Big shells take longer to bake. In my oven, it takes 30-40 min. at 350F. Judging the doneness can be a little more difficult since you won’t have many sacrificial shells to break open to check if it’s done. Unlike small shells, big shells also don’t budge easily even though they are still not done. I judge the doneness by the uniformity in it’s color and just from experience with my own oven.
– Bake Only One Size at Once.
Smaller shells take less time to bake than bigger ones so you’ll be sacrificing one size or the other if you bake them on the same mat at the same time.
2. Remove shells from mat once cooled.
3. Cut open ice cream container and slice them down to the desired thickness.
For convenience sake, I like to buy pre-made ice cream in small paper containers. Plus, you’ll be able to use your favourite branded flavours like I did with mine – Haagen Daaz Strawberry, Hershey’s Reeces and the ever controversial Durian flavour. Paper containers are great because you can slice open the box easily and cut the ice cream into the desired shape and thickness. Open up the paper box, slice the ice cream into the desired thickness.
4. Cut out ice cream with round cookie cutter.
Take the round cookie cutter which you used to make the macaron template and use it to “cut out” the ice cream. With the leftover ice cream bits, place them into a shallow baking pan lined with ceram wrap to make one compact ice cream block, place in the freezer. Once firm, it can be used again to “cut out” more round ice cream. Be careful not to let the ice cream bits melt too much while doing this since melted ice cream will refreeze with larger crystals and result in a grainy ice cream texture. The ceram wrap used to line the pan will prevent the ice cream from sticking to the bottom of the pan.
5. Assemble the ice cream in between each shell. Place in freezer immediately.
Take the now perfectly round ice cream slice and sandwich it between two big macaron shells. Immediately place it in an airtight container and transfer it to the freezer. Place each sandwich with the flat side down since the ice cream sinks easily. Keep parchment paper in between each big macaron sandwich since the shells can stick to each other when placed in the freezer. Big macaron ice cream sandwiches can be kept for up to one month in the freezer. Enjoy!
Other cuties you might like
Christmas Macaron Bear Tutorial with Template
October 25th, 2015
White Gum Ball Machine Macarons w/ Template
March 12th, 2016
How to Make Gold Macarons
June 8th, 2015
Snow White Mashimaro Bunny Macarons
January 1st, 2015
Horse Carousel Macaron Cake Collab with SILPAT Mats & GIVEAWAY (w/ Template)
October 2nd, 2016
Devon Anne-Nisette Ihrcke says
With my regular size shells I have success at 325F for about 13 minutes. Are you suggesting 300F for 30 minutes for these large shells?
Mimi says
Hmm… I’m not sure where you got those numbers exactly. The general rule would be to increase the bake time with whatever temperature works best for you. You can read more about How to Use Your Oven to Make Macarons if you need more suggestions with changing the temp time, rack position etc..
XOXO, Mimi
Kaiulani says
On your baking time, you wrote ‘in my oven, it takes 30-40min at 350C’
350°C = 662°F, is that correct? I fear that the really high heat for that long would burn my macarons.
Mimi says
You are correct. Thank you for checking up with me on that. I have changed it to 350F. I’m sorry for the confusion. I hope you had success with your big macaron shells! XOXO, Mimi
Mimi says
Thank you! I hope you get a chance to make some too!
XOXO,
Mimi