Strawberries & Cream Sandwich

Strawberries & Cream Ice Cream Sandwiches
  • 12 servings
  • 45 mins to prepare
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  • For the macarons
  • 160g ground almonds
  • 170g icing sugar
  • 120g egg whites - separate into 2 x 60g
  • 160g caster sugar
  • Red food colouring paste
  • For the parfait
  • 150g water
  • 100g caster sugar
  • 75g glucose
  • 2 leaves of gelatine
  • 7 large egg yolks
  • 180g cream
  • 50g clotted cream
  • 100g Annabel's Deliciously British Strawberries



For the macarons

1 Sieve together the icing sugar and ground almonds, discarding any large clumps.

2 Mix together with 60g of egg white to form a paste.

3 Whisk the remaining egg white slowly in a stand mixer, or by hand if you don’t have a mixer.

4 In a small saucepan, heat the sugar and 20ml of water together.

5 When the sugar reaches 110° turn your mixer up to full speed to bring the egg whites to soft peaks. If mixing by hand, continue mixing but keep an eye on the sugar.

6 Heat the sugar to be 118° and the slowly pour onto the egg whites, avoiding the whisk.

7 Add the red food colouring to the meringue until a deep red colour is achieved.

8 Fold the meringue together with the almond mix until fully incorporated, the mixture should fall like ribbons off the spatula – don’t overwork the mix.

9 Pipe into rounds approx 5cm diameter on flat trays lined with silicone or grease proof paper.

10 Gently tap the trays on the work top to remove excess air, then leave to stand for 10 minutes.

11 Bake in a preheated oven at 170° for 14 minutes.

12 Slide the silicone or baking paper off the trays and leave to cool on the work top.

For the parfait

1 Whisk the cream and clotted cream in a stand mixer (or by hand) to soft peaks, put to one side in the fridge until needed.

2 Soften the gelatin sheets by placing in iced water.

3 Whisk the egg yolks until light and fluffy – they will more than double in volume.

4 In a pan, bring the water, sugar and glucose to 118°, pour this down the side of the bowl holding the egg yolks mix (if using a stand mixer, avoid the moving whisk), and keep whisking until cool, then fold together with the whipped cream mix.

5 Dice the strawberries into small chunks and fold into the mix.

6 Place the mix into metal rings/moulds approximately 5cm in diameter and place in the freezer.

7 Once frozen, remove from the rings (apply gentle heat to the ring if you’re struggling to remove it).

8 Sandwich between the macarons and enjoy!