Lemon Raspberry Ice Cream Macarons

Lemon raspberry ice cream macarons perfect for a hot summer day! 🍋


  • Macarons
  • 100g egg whites room temperature
  • 140g almond meal
  • 90g granulated sugar
  • 130g powdered sugar
  • 1 tsp vanilla
  • 1 tsp lemon flavouring
  • 1/4 tsp cream of tartar
  • 3 drops yellow food gel
  • 1 tsp white vinegar
  • Ice Cream
  • 600ml thickened whipping cream
  • 125ml sweetened condensed milk
  • 1 tsp vanilla extract
  • 2 drops pink food gel
  • 1 cup frozen raspberries


  1. Macarons
  2. Preheat oven to 300ºF.
  3. Sift powdered sugar and almond meal into a large bowl. Set aside.
  4. Add the vinegar to the bowl you’ll be mixing the eggs in and whip down using a paper towel until dry.
  5. Add egg whites to a separate bowl and use a whisk attachment if using a stand mixer or the beaters if using an electric hand mixer and whip to soft peaks. Add the salt and cream of tartare.
  6. Continue whisking on high speed while very slowly adding the sugar while the mixer is on high. Once all the sugar is in there add the yellow food gel, vanilla extract and lemon flavouring and continue whisking until the meringue becomes thick and glossy. All up, you’ll whisk for about 5 minutes.
  7. Add about ¼ of the almond mixture into the meringue. Use a spatula to fold in the almond meal. Add the rest of the almond meal and fold into the meringue mixture until well combined. The mixture will become thin enough that it will fall off the spatula in a ribbon.
  8. Line 2 cookie sheets with baking paper or silicone baking mats.
  9. Pipe 6 macarons on each sheet, each one about 4.5cm in diameter.
  10. Gently tap the tray on your work bench and then sprinkle crushed freeze-dried raspberries.
  11. Allow the macarons to dry for 40 minutes before baking for 10 minutes. Allow to cool completely before taking off the sheets.
  12. Ice Cream
  13. Add the cream, sweetened condensed milk, vanilla extract and pink food gel to a large mixing bowl. Use an electric hand mixer to whisk to stiff peaks. Add the frozen raspberries and fold in.
  14. Pour the mixture into a 9 x 9 inch baking tin lined with baking paper. Freeze overnight.
  15. Use a 5cm cookie cutter to cut out round of the ice cream. Sandwich in between two macaron cookies before serving.