Watermelon Macarons with Watermelon Ice Cream

Macaron shells

1. Pre-heat oven to 300°F.
2. Separate the eggs from the egg whites (if using fresh eggs). Measure out 100 g (about 3 large eggs).
3. Dry Ingredients: In a separate bowl, sift the icing sugar and almond flour together. Repeat the sifting process to ensure there are no clumps. If there are any clumps, discard them. Divide the mixture in two - for the two different colors
4. Prepare the Meringue: In a stand mixer fitted with the whisk attachment, add the egg whites and a pinch cream of tartar. Beat on high until foamy.Once the egg whites are foamy, turn mixer down to the lowest setting possible, and slowly add in the granulated sugar. Be sure to incorporate all the sugar into the egg whites.Turn up the mixer again on high, and keep beating egg whites until stiff peaks form. DO NOT OVER BEAT.
5. Divide the merignue: Once done, pour half the egg white mixture into each of the divided almond flour and icing sugar mixture.
6. Prepare the green shells: Add one drop of green gel food color into one of the bowls and begin the macronage process. With a rubber spatula, fold the dry mixture into the egg whites, until the paste flows like a ribbon.Fit a pastry bag with a #12 round tip, if using, and trim the bottom as appropriate.Paint one streak along the inside of the pastry bag, starting at the tip all the way to the top, with green gel food color.Pipe circles onto the prepared baking sheet. You should get about 20-30 circles in total depending on the size of your macarons.Once piped, rap the sheet on the counter to release all the air bubbles.Rest for 30 minutes, until the shells have formed a skin, and are no longer tacky to the touch.
7. Prepare the red shells: Add one drop of red gel food color into the other bowl and repeat the macronage process. With a rubber spatula, fold the dry mixture into the egg whites, until the paste flows like a ribbon.Fit another clean pastry bag with a #12 round tip, if using, and trim the bottom as appropriatePipe circles onto the prepared baking sheet. You should get about 20-30 circles in total depending on the size of your macarons.Once piped, rap the sheet on the counter to release all the air bubbles.Rest for 30 minutes, until the shells have formed a skin, and are no longer tacky to the touch.
8. Bake Shells: Bake in oven, at 300°F for 12 minutes.Check for doneness, by wiggling the a shell. Shells are done when they don't move from the feet. If it wiggles from the feet, then bake for another minute, and check again.Cool the shells in the tray.

Watermelon Ice Cream

1. Cut and freeze watermelon cubes for at least 4 hours or until firm.
2. To a blender add the heavy cream and whip until it forms stiff peaks.
3. Add the frozen watermelon cubes, and blend until well blended.
4. Next, add in sweet condensed milk, and whip until everything is blended together.
5. Store in freezer, for 4-6 hours, or overnight.

Decorating & Assembly

1. Using a black edible marker, draw the watermelon seeds on the red macaron shell.
2. Remove watermelon ice cream from freezer to soften a little.
3. Pair similar sized green shell with a red colored shell together to form the cookie sandwiches.
4. Using a spoon, add about 2 teaspoons of watermelon ice cream onto each green shell.
5. Carefully sandwich the cookie with it’s pair, being careful not to break the shell.
6. Repeat to assemble all the cookies
7. Once all the cookies are assembled, enjoy immediately or store the macarons in the freezer for at least 24 hours to mature.
8. Enjoy your hard work!