Ice cream sundae macarons

These neapolitan ice-cream sundae macarons might be some of the funnest looking macarons ever.

I made them for Bubble's 10th birthday party which had an ice-cream bar and they worked in perfectly with the theme. (Ice-Cream Party CLICK HERE)

The red 'cherries' are sixlets which are candy coated chocolate balls (if you're Australian that's like a smaller size jaffa without the orange flavour), the dripping chocolate topping is chocolate royal icing and the white swirl of cream is stiff peak royal icing.

If you don't happen to have any sixlets about you could always just add some extra sprinkles on the top and they still look extra sweet.

I used macarons I made myself but of course you could pick up some from the store and do the decorations yourself

Ingredients and equipment

Macarons *see note below (Click here for recipe)
White Royal Icing (stiff peak consistency)
Chocolate royal icing (add few Tbsp sifted cocoa to 1 cup royal icing or you can just add brown food colour) 20 second consistency#
Red sixlets
pink sprinkles
Round piping tip (eg #2) in piping bag
Star piping tip (eg #18) in piping bag

 *Macarons can be shop purchased and any type you like. However I made mine using the recipe in the link and then coloured them in a neapolitan theme. When making the macarons divide mixture in half and colour part pink and part brown. My filling was raspberry flavour whipped white chocolate ganache with americolor white food color added.
#20 second icing is when you run a knife through the royal icing mixture and the line disappears after 20 seconds :)



Put the chocolate royal icing in the piping bag with the small round tip. Pipe an uneven splat outline on the top of the macaron, going right to or over the edge in some spots. Fill the splat shape (I left the middle un-iced just to reduce the amount of icing I was using as it gets covered with the white swirl) with chocolate royal icing.

Sprinkle a few pink jimmy sprinkles over the top of the chocolate royal icing shape. Allow to set.

Pop the stiff peak white royal icing into the piping bag with the star tip. Pipe a swirl/ rosette onto the top of each macaron by holding the bag upright and piping a tight circle.

Place a sixlet in the middle of each white rosette and allow to set.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

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Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.