Pumpkin Ice Cream and Pepita Macaron Ice Cream Sandwiches

I have no idea where this week went; I was having so much fun working on a special Halloween project for none other than the Queen of Cake Pops Bakerella that I lost all track of time.  I can't wait to tell you all about it and share it with you when I'm finished.  But keeping up with the extra hours I've been putting in left me in need of a little something sweet.  "I need sugar" my body screamed!  Maybe yours doesn't scream that, but mine does. 

I've been working on Halloween decorations and costumes overdrive and a little ice cream and cookies sounded so good.  I spent a good two hours going back and forth over which one to make, when I decided, why argue about it I'll have both.  I'm pretty good at problem solving I must say. 

Pumpkin Ice Cream and Roasted and Salted Pepita Macaron Ice Cream Sandwiches

Adapted from Jeni's Splendid Ice Creams at Home.

8 ounces roasted and salted pepitas

2 1/2 cups confectioners' sugar

3/4 cup egg whites (from 6 to 7 large eggs) at room temperature

1/4 tsp. fine sea salt

1/2 cup plus 2 tablespoons granulated sugar

A few drops of green food coloring

1 container pumpkin ice cream

1/2 cup chopped roasted and salted pepitas for rolling 

Line a large baking sheet with parchment paper.  Use a 3" biscuit or cookie cutter as a guide, trace 12 circles on the paper.  Turn the sheet of parchment over.

Grind the nuts with 1/4 cup of the confectioners' sugar in a food processor until a fine nut flour forms; do not allow the mixture to become a paste.  Add the remaining 2 1/4 cups confectioners' sugar and pulse just until incorporated.  Sift to remove any large pieces.

Whip the egg whites and salt in the bowl of a stand mixer until frothy.  (Or use a hand mixer.)  While the mixer is running, slowly add the granulated sugar.  Beat on high speed until the meringue is shiny and holds medium peaks, about 5 minutes.

Fold 1/3 of the whites into the pepita mixture at a time and add food coloring, fold until no more white is showing.

Fit a pastry bag with a 1/4" tip or a freezer bag with the tip cut off.  Pipe the batter in circles starting from the center and working to the outside.

Let the cookies sit at room temperature for 30 minutes to dry.  

Preheat the oven to 300 degrees F.  Bake for 18-20 minutes, rotating the tray halfway through, until they have risen slightly, remove and let cool completely.

To assemble the sandwiches:

Place 6 macarons upside down and add a scoop of softened ice cream on top and a cookie on top of that and slowly press down.  Roll in the chopped pepitas and wrap in plastic wrap and put in the freezer.

The recipe said it makes 12 cookies, but I ended up with quite a few more than that, oh well the more the merrier when it comes to cookies.

Did I mention the Queen was hungry and when she ate one of her subjects the rest of her court went running to the freezer for cover? 

Enjoy,

Gina