Drumstick Macarons – Bake from Scratch

Line a 13½x8½-inch rimmed baking sheet with plastic wrap. Unfold ice cream in a good layer in ready pan. Cowl with plastic wrap, and freeze till agency, a minimum of 1 hour, or as much as in a single day.

Utilizing a everlasting marker, draw 2½-inch circles 1 inch aside on 4 sheets of parchment paper. Place parchment, ink aspect down, on 4 rimmed baking sheets. (Alternatively, line 4 baking sheets with silicone macaron baking mats.)

Within the work bowl of a meals processor, pulse almond flour and confectioners’ sugar till totally mixed. Switch to a big bowl. Add 1 egg white (30 grams); fold till mixed. (It might be tough to stir at first however will come collectively.)

Within the heatproof bowl of a stand mixer, whisk collectively granulated sugar and remaining 4 egg whites (120 grams) till frothy. Place bowl over a small saucepan of simmering water. Cook dinner, whisking continuously, till sugar dissolves and an instant-read thermometer registers 140°F (60°C), about 2 minutes.

Rigorously return bowl to face mixer fitted with the whisk attachment. Beat at excessive pace till stiff peaks type, 3 to 4 minutes. Add butter extract, and beat till combination is cooled and stiff peaks type, 4 to five minutes.

Add about 1 cup (80 grams) egg white combination to flour combination; stir vigorously till mixed. Add remaining egg white combination, and fold till combination is ribbonlike. (Combination ought to be thick and slowly however freely fall off the spatula in a “V” form; once you drag the spatula by means of the batter, it ought to transfer like lava and slowly come again collectively. To get this consistency, it could require vigorous stirring to take away some air from the meringue and loosen the batter.)

Switch batter to a pastry bag fitted with a medium spherical piping tip (Ateco #804). Holding piping tip perpendicular to pan, pipe batter inside drawn circles on ready pans, making use of strain and leaving tip stationary till batter simply reaches drawn circle. Transfer and elevate piping tip in a fast round movement as you end piping every macaron shell to forestall a degree from forming on high.

Slam pans vigorously on counter 5 to 7 instances to launch air bubbles. Refill pastry bag with remaining batter, and repeat. Let batter stand at room temperature till a pores and skin varieties on high, 40 to 50 minutes. (This time-frame might range relying on the humidity of your kitchen. Batter ought to really feel dry to the contact and shouldn’t persist with your finger.)

Preheat oven to 300°F (150°C).

Bake till shells are agency however have a slight wobble to the contact, 15 to 18 minutes, rotating pans midway by means of baking. Let cool fully on pans on wire racks.

Line a rimmed baking sheet with parchment paper.

To assemble: Utilizing a 2½-inch spherical cutter, lower rounds from ice cream. Place on flat aspect of half of macaron shells. High with remaining macaron shells, flat aspect down. Dip macarons midway into melted chocolate, letting extra drip off; sprinkle with peanuts. Place on ready pan.

Freeze till agency earlier than serving, about 1 hour. Freeze in an hermetic container for as much as 5 days.