Macaroon (macaron) Milkshakes
November 29, 2012 in Drinks, Recipe
This is what you do with left over macaroons…..
“What do you mean by ‘left over’ macaroons?” I hear you ask. I concur. It’s the same concept as left over wine or having some Cadbury’s Bubbly chocolate left in the wrapper. Ludicrous.
Anyhow, say you find yourself with some extra macaroons (a hostess gift or in my case a gift from a local baker’s parents), and you can’t get to eating them all before they start to dry out, this is what you can do with those macs. I’m not saying use outright stale macaroons, but those just about getting on will be perfect. Make milkshake.
If you make macaroons and they come out less than perfect, or break for whatever reason, this is delightful way to crumble up those mistakes and transform them into a decadent milkshake.
The recipe is so simple, it isn’t worth setting it out step-by-step. Here’s what you need: 1 part milk, 1 part ice cream of your choice, blended. So for 125 ml milk and 125 ml ice cream, I would crumble two standard size macaroons into the milkshake and blend again for a few seconds. I made these milkshakes using my Dutch Christmassy speculaas ice cream and vanilla ice cream. Add more macaroons if you prefer. Serve and enjoy immediately.
Inge said on November 30, 2012
Delicious! You pics too are beautiful!
foodandthefab said on December 3, 2012
Thanks Inge – had fun with this shoot
anel said on December 1, 2012
I would have never thought about this!
so so cool Ish!
pinkpolkadot said on December 1, 2012
Wow, Ishay! Beautiful!
Wynand said on December 5, 2012
Please note that “macaroon” is an incorrect spelling of the confection referred to in this article. The terms “macaroon” and “macaron” are not at all synonymous (the latter being correct in this case, whilst the former refers to another type of baked good).
foodandthefab said on December 5, 2012
Hi Wynand, thanks for your comment. You are correct on a technicality, but in popular culture both terms are used interchangeably.
I reference the following sources: Dori Greenspan: http://www.doriegreenspan.com/dorie_greenspan/2008/05/the-paris-ten-must-tastes.html, Recipes by BBC Food Baking made Easy star Lorraine Pascale: http://www.bbc.co.uk/food/recipes/macaroons_04669 etc etc.
Locally in SA Macaroon maker extraordinaire Daniella Dotan also refers to the almond flour ones as such:http://www.facebook.com/pages/Danielas-Deliciously-Decadent/128291640515397
In Morocco I was surprised that a little orange ‘cake’ we made at a cooking class was referred to as a ‘macaroon’. In France, the coconut macaroon as we know it is called ‘congolais’. Eish!