These Neapolitan Ice Cream French Macarons are a delightful twist on the classic treat, with the flavors of vanilla, strawberry, and chocolate combined in each bite. Perfect for macaron enthusiasts and ice cream lovers alike!

Ingredients: 110g almond flour. 200g powdered sugar. 100g egg whites aged for 24-48 hours. 25g granulated sugar. 1/2 tsp vanilla extract. 1/2 tsp strawberry extract. 1/2 tsp cocoa powder. Pink and brown food coloring. Neapolitan ice cream filling vanilla, strawberry, and chocolate.

Instructions: Sift almond flour and powdered sugar together into a bowl. In a separate bowl, beat the aged egg whites until foamy, then gradually add granulated sugar and continue to beat until stiff peaks form. Divide the meringue into three equal parts. Fold the almond flour and powdered sugar mixture into each part of the meringue until you achieve a smooth, glossy batter for each flavor vanilla, strawberry, and chocolate. Add vanilla extract to the vanilla batter, strawberry extract and pink food coloring to the strawberry batter, and cocoa powder and brown food coloring to the chocolate batter. Mix until well combined. Transfer each batter into separate piping bags with round tips. Pipe small rounds onto a baking sheet lined with parchment paper, forming the macaron shells. Leave space between each shell. Let the piped shells sit at room temperature for about 30 minutes to form a skin. Preheat your oven to 300F 150C. Bake the macarons for 15-18 minutes, rotating the baking sheet halfway through. They should have a firm outer shell but still be soft on the inside. Remove from the oven and let them cool completely on the baking sheet. Once cooled, match macaron shells of the same flavor and size. Pipe a small amount of Neapolitan ice cream filling onto the flat side of one shell and sandwich it with another matching shell. Repeat this process for all macarons, creating Neapolitan pairs. Place the completed macarons in an airtight container and refrigerate for at least 24 hours before serving to allow the flavors to meld together. Enjoy your Neapolitan Ice Cream French Macarons!

Prep Time: 45 minutes

Cook Time: 15-18

Neapolitan Macarons are a delightful twist on the classic French macarons. These colorful and flavorful treats combine the tastes of chocolate, strawberry, and vanilla in one delightful bite. They are perfect for special occasions, tea parties, or as a sweet gift for your loved ones.

Ingredients: 3 large egg whites. 1/4 cup granulated sugar. 1 3/4 cups powdered sugar. 1 cup almond flour. 1 tablespoon unsweetened cocoa powder. 1/4 teaspoon strawberry extract. Pink and brown food coloring gel or powder. 1/2 cup unsalted butter, softened. 1 1/2 cups powdered sugar for filling. 1/2 teaspoon vanilla extract for filling.

Instructions: Line two baking sheets with parchment paper. In a bowl, sift together the almond flour and 1 3/4 cups of powdered sugar. Divide this mixture in half into two separate bowls. In one of the bowls, sift in the unsweetened cocoa powder and mix until well combined. In the other bowl, add the strawberry extract and a few drops of pink food coloring. Mix until you get a pink-colored almond mixture. In a large mixing bowl, beat the egg whites until foamy. Gradually add the granulated sugar and continue to beat until stiff peaks form. Take 1/3 of the beaten egg whites and fold it into the pink almond mixture until fully incorporated. Repeat the previous step with the brown almond mixture, using another 1/3 of the beaten egg whites. Add the remaining beaten egg whites to the remaining almond mixture without any cocoa or strawberry extract and fold until the batter is smooth and well combined. Transfer each batter into separate piping bags with round tips. Pipe small, uniform circles onto the prepared baking sheets, alternating between pink, brown, and plain batter. Tap the baking sheets gently on the counter to release any air bubbles. Let the macarons sit at room temperature for about 30 minutes until a skin forms on the top. This helps to create the characteristic macaron feet. Preheat your oven to 300F 150C while waiting. Bake the macarons in the preheated oven for 12-15 minutes. Remove from the oven and let them cool completely on the baking sheets. While the macarons are cooling, prepare the filling. In a bowl, beat the softened butter until smooth and creamy. Gradually add 1 1/2 cups of powdered sugar and the vanilla extract, and beat until well combined. Once the macarons are cooled, carefully remove them from the parchment paper. Pair the macarons based on their colors and size. Take one macaron shell from each pair and spread a generous amount of the filling on the flat side. Sandwich the filling with the matching macaron shell on top, gently pressing them together. Repeat the process for all the macarons. Store the filled macarons in an airtight container in the refrigerator for at least 24 hours before serving. This allows the flavors to meld and the texture to soften. Bring the macarons to room temperature before serving. Enjoy your delicious Neapolitan Macarons!

Prep Time: 45 minutes

Cook Time: 15 minutes