A couple weeks ago while out buying some plastic containers, I came across these silicone macaron baking sheets for large macarons, diameter being around 6 cm I thought they’d be perfect for ice cream macaron sandwiches, so I got couple of them.
I saved some shells for ice cream and turned 10 of them into coffee & pecan macarons, filled with coffee flavoured milk chocolate ganache and chopped natural pecans.
Compared to regular sized macarons they were much quicker to make naturally also because I made a smaller batch than usual.
See ganache recipe in recipe notes, in bottom of this post.
After years of home baking Marianne has studied pastry chef profession and worked in the field in Israel for 3 years. She is currently a stay-at-home mom eager to start teaching kitchen skills to an over enthusiastic toddler.