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.
Marianne is an enthusiastic home baker and a recipe ninja, developing new recipes every week. Oh, and she wears pink only when baking!