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These watermelon macarons are filled with a refreshing no-churn simple watermelon ice cream, making these the perfect summer macaron treat!
It’s finally summer!
In Toronto here, we’ve had some beautiful days of sun and heat. I’m not a huge fan of the heat, but I love days at the beach and spending summer evenings on a patio. So summer isn’t all bad.
In this quarantine period, I’ve also had a chance to experiment a lot with summer recipes!
I’ve been sitting on this one for a bit, but I finally got a chance to experiment with baking with summer fruits in baking!
There is no combination that screams summer more than watermelon and ice cream to me.
Of course, making macarons is my favorite, so stuffing the watermelon ice cream into the macarons was a natural next step.
How to make Watermelon Macarons?
This is a baking project that requires some patience. But the outcomes is so delicious, you’ll be glad!
STEP #1: MAKE THE WATERMELON ICE CREAM
The watermelon ice cream is a simple 3-ingredient ice cream combination, but it does require some patience in the freezer.
Start by cutting and freezing the watermelon cubes until they are frozen solid.
Then once they are ready, start by whipping the heavy cream. I used a blender for this (I have this magic bullet at the moment), but you can also use an immersion blender, or even a whisk for this part.
Next, add the watermelon cubes, and you’ll definitely need a blender for this next part! Blend the watermelon cubes in the heavy cream, and finally, add some sweetened condensed milk.
You will want to freeze the watermelon ice cream for 4-6 hours before using.
STEP #2: BAKE YOUR MACARONS
Start by sifting the almond flour and icing/powdered sugar together a few times to remove clumps. It helps with making sure that the final shells are as smooth as possible.
Next beat the meringue, and divide the batter into two. A kitchen scale comes in handy here.
For the red shells I added 1 drop of red gel food color. I used super red color by Americolor
Once you’ve added the red food color, macaronage as usual.
Add the batter to a pastry bag, and pipe onto silcone mat lined baking sheet.
For the green shells, I used this marble macaron technique that I’ve used in the past.
First, you’ll color the batter green, with one drop of leaf green gel food color by Americolor. Once you’ve added the green food color, macaronage as usual.
To create a green marbled look, paint the pastry bag with more food color.
Add the batter to a pastry bag, and pipe onto sheet lined with a silicone mat.
If you need additional tips on how to make macarons, check out this post on tips on how to make macarons!
STEP #3: DECORATE THE MACARON SHELLS
Once the shells are baked, let them cool completely.
After they are cooled, using an edible food marker, draw on the black seeds on the red shells, and let them dry for a couple of minutes at least.
Pair each red shell with a green shell.
STEP #4: FILL YOUR MACARONS
Once the shells are ready, remove the watermelon ice cream from the freezer.
Using a spoon, add about 2 teaspoons of watermelon ice cream onto each green shell. You could also use a piping bag or a ziploc bag to help with this step.
Carefully sandwich the cookie with its pair, being careful not to break the delicate shell. Repeat to assemble all the cookies
Serve immediately or freeze them to keep the ice cream from melting.
Tips for Watermelon Macarons
These macarons are defintely a fun project.
Make sure to cool the macaron shells completely before using.
The watermelon ice cream is best when it has been frozen for at least 4-6 hours, preferably overnight.
The watermelon ice cream should have a smooth consistency, not be too icy. You might have to add more heavy cream, or sweet condensed milk, depending on the watermelons.
When assembling the ice cream macarons, it may be easier to work in batches, as the ice cream melts quite quickly!
If you enjoyed these, make sure to check out my post about other ways to decorate French Macarons.
Follow me on Instagram @sprinklesandscribbles for more baking inspiration!
Watermelon Macarons with Watermelon Ice Cream
- Measuring scale
- Oven thermometer
- Stand mixer or Hand mixer
- Pastry bag
- #12 round tip (optional)
- 2 aluminum baking sheets with silicon mats or silpat
- 135 grams almond flour
- 125 grams icing sugar
- 100 grams egg whites About 3 large egg whites
- 88 grams granulated sugar
- a pinch cream of tartar
- red gel food color
- green gel food color
Watermelon Ice Cream
- 2 cups frozen watermelon cubes see notes
- 1/2 cup heavy cream
- 1/4 cup sweetened condensed milk
- Pre-heat oven to 300°F.
- Separate the eggs from the egg whites (if using fresh eggs). Measure out 100 g (about 3 large eggs).
- 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
- 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.
- Divide the merignue: Once done, pour half the egg white mixture into each of the divided almond flour and icing sugar mixture.
- 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.
- 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.
- 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
- Cut and freeze watermelon cubes for at least 4 hours or until firm.
- To a blender add the heavy cream and whip until it forms stiff peaks.
- Add the frozen watermelon cubes, and blend until well blended.
- Next, add in sweet condensed milk, and whip until everything is blended together.
- Store in freezer, for 4-6 hours, or overnight.
Decorating & Assembly
- Using a black edible marker, draw the watermelon seeds on the red macaron shell.
- Remove watermelon ice cream from freezer to soften a little.
- Pair similar sized green shell with a red colored shell together to form the cookie sandwiches.
- Using a spoon, add about 2 teaspoons of watermelon ice cream onto each green shell.
- Carefully sandwich the cookie with it’s pair, being careful not to break the shell.
- Repeat to assemble all the cookies
- Once all the cookies are assembled, enjoy immediately or store the macarons in the freezer for at least 24 hours to mature.
- Enjoy your hard work!
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