Refreshing Summer Desserts to Beat the Heat!

Indulge in these Giant Macaron Ube Ice Cream Sandwiches this summer! They are delicious and soft to eat after freezing, yet don't turn to mush when melting. Chewy ube-flavored macaron shells, rolling sides in yummy cotton candy crumb topping for adding texture and seal in the ice cream. These Big Macaron Ice Cream Sandwiches are the perfect treats for beating the heat on a hot summer day!

Ingredients:
- Almond Flour 95g
- Icing Sugar 85g
- Egg White 80g
- Sugar 75g
- Ube Flavoring Extract
- Oil Based Food Color Purple
- Cotton Candy Crumb Topping

Instructions:
Make the Macaron Shells:
•    Sift almond flour and icing sugar together, set aside.
•    Whip egg whites until foamy, then gradually add sugar. Continue whipping to stiff peaks.
•    Gently fold in sifted dry ingredients along with a few drops of Ube Flavoring and Purple Food Coloring.
•    Pipe large circles onto a baking mat (aim for 3 inches diameter). Tap trays to release air bubbles.
•    Let shells rest 30–60 minutes until a skin forms.
•    Bake at 300°F (150°C) for 15–18 minutes or until firm and set. Cool completely.

Prep the Ice Cream Layer:
•    Slice vanilla ice cream into thick rounds using a ring mold or knife (about 1–1.5 inch thick).

Assemble:
•    Sandwich the ice cream between two giant macaron shells.
•    Roll the edges in crushed Cotton Candy Crumb Topping. 
•    Serve immediately or store in the freezer until ready to enjoy!